Tag Archives: halloumi

Grilled Eggplant, Halloumi and Pesto Burgers

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Here is a vegetarian grilled eggplant, halloumi and pesto burgers recipe that even meat lovers will go crazy for. This is perfect for weekend and holiday grilling.

Halloumi is one of my favorite cheeses. This salty, dense cheese is from Cyprus and is great for grilling. You can substitute halloumi with mozzarella, feta or paneer, but it just wont be the same :(

But if you do use any of the substitutions, remember that you don’t have to grill the mozzarella or feta. If using paneer, sprinkle it with salt after grilling.

The eggplant and halloumi won’t stick if your grill is hot and well-seasoned. If you are doubtful, spray some nonstick spray on the grill grates before starting it up.

Grilled Eggplant, Halloumi and Pesto Burgers Recipe

Makes 4 burgers

1 medium eggplant, weighing about 1 lb.
3/4 tablespoon olive oil
3/4 tablespoon balsamic vinegar
1/4th teaspoon dry Italian seasoning
Salt and pepper
4 oz halloumi cheese

To assemble the grilled eggplant, halloumi and pesto burgers
4 medium sized burger buns
4 teaspoons pesto
Mayonnaise, according to taste. Optional.
2 leaves of lettuce, cut in half
1 large tomato, cut into 4 slices

Cut the eggplant into ½ inch thick rounds, at its widest part. Save the remaining eggplant for another dish. Place the sliced eggplant in a shallow dish.

Whisk the olive oil, balsamic vinegar, Italian seasoning salt and pepper together. When adding salt, keep in mind that the halloumi is an already salty cheese. Pour the whisked ingredients over the eggplant rounds, and toss well to coat.

Slice the halloumi into ½ inch thick slices.

Heat a grill on medium-high heat. You can use an outdoor grill or a cast iron stove top grill like I did.

When the grill is hot, arrange the eggplant slices on the grill, and cook for about 6 minutes on each side or till the eggplant is cooked.

Then grill the halloumi slices on both sides till golden grill marks appear, about 2 minutes per side.

If you don’t have a grill, you can cook the eggplant and halloumi in batches on a large skillet.

You are now ready to assemble the burgers.

Spread some mayonnaise, if using, on 2 halves of a burger bun. Take one half of a bun, and stack the grilled eggplant, halloumi and spread 1 teaspoon of pesto. Top it with tomato and lettuce. Place the other half of the burger bun on top.

Serve with fries or a chilled cucumber salad tossed with a little olive oil, balsamic vinegar, salt and pepper.

These burgers will go great with my blueberry lemonade or jalapeno lemonade.

Peri-Peri Grilled Halloumi & Portobella Pita with Chilli Jam

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This is a copy cate recipe for Nando’s halloumi and portobello pita with chilli jam.

Ever since I had this pita pocket at Nando’s Restaurant in England , Ive been wanting to recreate it. I loved their Peri-Peri spice – they put it on everything including fries! And you can buy Nando’s Peri-Peri sauces online in the US – http://www.nandosusa.com/.

My friend D called to say she was dropping by tonight after a tough day at work. So I thought the grilled Halloumi will be a special treat for her. At the same time I wanted something easy enough for me to put together on a working day. I couldnt think of anything better than this pita! D loved it and even took some back for her husband to try!

Spicy peri-peri on grilled lemony Halloumi…what can I say :)

Grilled Halloumi & Portobella

Halloumi Cheese – 10 oz, cut into slices
Portobella Mushroom – 6 caps
Olive Oil
Lemon juice
Peri-Peri spice – 1 tbsp, see below for recipe
Roasted red pepper
Pita Bread – 3
Mann’s Rainbow Salad - 1 cup. Substitute with shredded carrot, red cabbage and broccoli
Chilli Jam – recipe below

Cut the cheese into 6 slices. Using a spoon, scrape the gills from the mushrooms. Drizzle olive oil on the mushrooms and lightly sprinkle with salt and pepper. The halloumi doesn’t need oil or salt, so sprinkle just some freshly cracked pepper on it. Heat a grill (I used an outdoor grill) and place the mushrooms and halloumi on it. Grill about 4 minutes each side, depending on your grill. Remove the mushrooms and halloumi and squeeze some lemon juice on them. Then sprinkle the Peri-Peri spice over.

Toss the rainbow salad with olive oil, lemon juice and salt and pepper. Refrigerate till use.

To make the pita sandwich, warm the pita bread. I put it in the microwave (15 seconds per pita). Cut each pita in half to make pockets.

Spread some chilli jam inside the pocket. Place one grilled mushroom cap and one grilled halloumi slice inside. Then fill the pockets with the rainbow salad and some roasted red peppers.

Chilli Jam

Vidalia Onion – 1 large, finely chopped
Garlic – 3 cloves, finely chopped
Pickled Jalapenos – 10-15 slices, less if you don’t want it hot!
Sugar – 3 tbsp
Apple cider vinegar – 1 tbsp
Olive oil – 4 tbsp
Water – 1/4 th cup

Heat the olive oil, add the onions. Cook onions on low heat till slightly brown and fully cooked, about 15 minutes. Add the garlic and cook another 2 minutes. Add the remaining ingredients and cook on medium-high for about 5 minutes. Let the jam cool and then blend till smooth.

Peri-Peri Spice

I picked up a very nice Peri-Peri spice when I was in London. California Tortilla also has a killer Peri-Peri sauce which I love. But you can easily make your own spice blend.

Ground Peri-Peri – 1 1/2 parts. Substitute with cayenne and paprika
Dried Basil – 1 part
Dried or powdered Onion – 1 part
Dried or powdered Garlic – 1 part
Salt

Mix all ingredients together.

Above: the Peri-Peri blend I used in this recipe
Below: Nando’s amazing Peri-Peri sauces
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