Hats off to Chatelaine magazine for their ongoing efforts to bring simple and delicious recipes to their readers consistently. I get a little giddy at the thought of each month's issue and try as many recipes as I can with solid results. I recently tried a grilled vegetable and halloumi salad from the magazine's June issue. I've seen halloumi, a Mediterranean, semi-hard, unripened and brined cheese at a few grocers and figured it was time to try cooking with it. This recipe allowed the opportunity to do just that and offered another take on salad that is refreshing and loaded with ingredients that give you a full meal out of your salad. I paired the original serving with halibut fillets and used the leftover salad for lunches.
We are fortunate enough to have access to some decent not-so-domestic fish in Alberta, thanks to the miracles of modern-day logistics and market demands. Miracles are expensive however, so when buying fillets of fresh fish from your neighbourhood market, make it count!
Grilled Halloumi and Vegetable Salad
Adapted From: http://www.chatelaine.com
- 4 small zucchinis cut diagonally into 1/2" pieces
- 250g package of halloumi cut into 1/2" pieces
- 2 T lemon juice
- 2 T olive oil
- 540 ml can of chick peas, drained and rinsed
- 2 T chopped flat leaf parsley
- 2 T chopped dill
- Salt and pepper to taste
If using a barbecue, preheat the barbecue to medium. If your barbecue is out of commission for the season like mine, get yourself a grill plate and make good use out of it. Just make sure to place one of your oven racks on the top level of your oven and preheat it to 500-550F. Brush the surface of the plate/barbecue with olive oil. Whisk 2 tablespoons each of olive oil and lemon juice in a bowl and set aside. Place the zucchini pieces on the grill for 3 minutes each side. Remove the zucchini and add the halloumi pieces, grilling for one minute on each side. I recommend testing your halloumi grilling time by grilling one piece first for a minute each side and then sampling it. If overdone, it will be very rubbery and will require less time. Place a few of the zucchini and halloumi pieces on to a plate and add the chick peas, herbs and toss with the oil and lemon, salt and pepper.
Halibut with White Wine and Shallot Sauce
- 350 g (two fillets) of skinless halibut
- 1 t butter
- 1 t extra virgin olive oil
- 1 shallot, minced
- 1/2 cup white wine
- 1/2 t kosher flaked salt
Heat the butter and oil in a large frying pan on medium heat. Fry the halibut in the pan, turning once until the fish flakes easily when tested; about 4 minutes. Transfer to a plate and keep warm by tenting the halibut with aluminum foil. Add the wine and minced shallot to the pan on medium-high heat and allow to until the sauce is reduced to about 2 tablespoons; about 2 minutes. Place each of the halibut fillets on plates and drizzle the reduction over top.