Grilled Halloumi and Pattypan Squash Salad

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We invested the weekend from the city, at our friends’ Kate and Sam’s place in the Hudson Valley. We ground on cicadas as we walked, played poolside backgammon, and feasted on the Montreal bagels Kate and Sam store in their freezer. (If you haven’t had one, they are sweeter and smaller than New york city City bagels, and they’d some converts among the team.) On Sunday, we went to the Rhinebeck farmers’ market to see exactly what produce the Hudson Valley had to provide.

Cicadas aside, the Hudson Valley is barely a distant place. The environment is basically the same as here and the produce grows at approximately the same pace. Still, I enjoy branching off beyond the Grand Army Plaza farmers’ market to see exactly what other markets’ stalls have to provide. The Rhinebeck one has actually cinnamon rolls and baguettes from the Tivoli Baking Business, piles of cherries, a falafel stand, and a gorgeous natural veggie stall that sold quart boxes of these cute, sweet Pattypan squash, which I bought to bring house for Sunday supper. It’s an off week for our CSA, so we’d space in the fridge.

Since starting my goal to find and devour Middle Eastern food, sponsored by Sargento, I have observed a specific similarity between the method I like to eat in the summer and the means that Middle Eastern food would’ve me eat all the time.

Here’s what I indicate: in summer, my concern lies with consuming as much of the period’s produce as possible. I care less about assembling a generally balanced meal than showcasing zucchini, kale, garlic scapes, radishes, or scallions at their finest. That sometimes grows a mixed-up table of small meals, typically vegetarian.

Depending on how blended up, the spread typically advises me of mezze, the Middle Eastern table of dips, grilled veggies, lamb skewers, and bread. Cheese isn’t component of this spread traditionally, but in my weekend lunch and summer season supper rotations, absolutely nothing goes better beside bowls of hummus and baba ganoush than blocks of good cheddar or jack cheese. I sit beside the bowls and produce a series of best bites, dolloping dips and cheese onto my bread so.

In any case, there’s one kind of cheese does appear on the Middle Eastern mezze table: halloumi. From the moment I started preparing Middle Eastern food this winter season, I understood I wished to barbecue the company, salty cheese at home.

A journey to Sahadi’s, the Middle Eastern emporium in Brooklyn Heights equipped us with the means to satisfy the halloumi yearning. All you do to barbecue halloumi is slice it and include it to a hot pan. Truly, that’s it. I am visiting be making it all the time. At the end, instead of dabbling the crunchy cooked cheese with lemon, an optional second component, I blended it up with a spicy oregano vinaigrette and a multitude of seared squashes, making a Sunday evening mezze dish all in one bowl.


**Recipe**

Grilled Halloumi & Pattypan Squash Salad
Serves 2

These are also often called Sunburst Squash, an incredible name.

Ingredients

For the squash and cheese:
Aoubt 1/3 pound halloumi cheese, sliced 1/2-inch thick
6 medium Pattypan squash, trimmed and quartered
Olive oil

For the dressing:
1/4 cup fresh oregano leaves
1 small clove garlic
1/4 tsp coarse salt
1 birdseye chili, seeds eliminated and sliced (or a pinch chili flakes)
1 tbsp lemon juice
2 tbsps olive oil

Set a cast iron pan over medium-high heat and let it preheat for about 5 mins. Drizzle in a little oil to movie the surface. Include half the squash quarters, one cut side down. Cook for 5 minutes, readjusting the heat down if the pan gets smoky. Flip the squash to cook on their second cut side, and let them sear til brown, an additional 3 to 4 mins. Eliminate to a bowl, spray generously with salt. Repeat with the staying squash.

When the squash is done, cook the halloumi slices, in sets if necessary, till brown on each side, 3 to 4 minutes per side. Remove to a plate and cut each piece into 4 pieces.

While the squash and cheese cook, make the dressing: in a mini food mill, pulse the oregano, garlic, and salt until carefully chopped. Include the chili, lemon juice, and olive oil, and pulse till you’ve a thick dressing. Scrape it into a medium blending bowl.

Add the squash and cheese to the bowl with the dressing and toss to combine. Serve right away.