GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS
ACTIVE: 15 min
TOTAL: 15 min
SERVES: 4 to 6
1/2 cup finely chopped jarred roasted red peppers
1 teaspoon chopped Calabrian chile peppers packed in oil
1 clove of garlic, finely grated
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt
1. 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks
Torn fresh basil and mint, for topping Warm sliced baguette or ciabatta, for serving
1. Preheat a grill to medium-high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice, and olive oil in a small bowl. Season with salt, stir, and set aside.
2. Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint.
Serve with bread.
GRILLED FETA WRAPPED IN GRAPE LEAVES
ACTIVE: 25 min
TOTAL: 1 hr 25 min
SERVES: 6
1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest
1 small clove of garlic, grated
1 tablespoon za'atar
1 teaspoon Aleppo pepper
This story is from the May - June 2022 edition of Food Network Magazine.
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This story is from the May - June 2022 edition of Food Network Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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