Halloumi Tzaganaki Recipe

Name: Halloumi Tzaganaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (8-ounce) Vidalia onion; 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed; 12 anchovy fillets in oil, drained; 1/2 cup finely julienned roasted red peppers; 1/2 cup pitted Kalamata olives; 16 capers; 1/4 cup loosely packed parsley leaves; 1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop); 1/4 cup loosely packed mint leaves; 1 1/2 teaspoons freshly squeezed lemon juice, or as needed; Kosher salt and freshly ground black pepper; 8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices; Rustic bread, for serving

Servings: persons

1 large (8-ounce) Vidalia onion
2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
12 anchovy fillets in oil, drained
1/2 cup finely julienned roasted red peppers
1/2 cup pitted Kalamata olives
16 capers
1/4 cup loosely packed parsley leaves
1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
1/4 cup loosely packed mint leaves
1 1/2 teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
Rustic bread, for serving

1
Preheat a grill or broiler to high.
2
Cut the onion crosswise into 1/2-inch slices, keeping the rings intact.
3
Lay the slices in one layer on a baking sheet and drizzle with 1 tablespoon of the olive oil.
4
Grill or broil, flipping once, until browned and crispy on the edges, about 5 minutes per side.
5
Cool to room temperature.
6
In a medium mixing bowl, combine the onions, anchovies, red peppers, olives, capers, parsley, dill and mint.
7
Dress with the lemon juice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting the amounts as needed to taste.
8
Place a 10-inch skillet over medium-high heat.
9
Add 1 tablespoon olive oil.
10
When hot, sear the halloumi until browned on both sides.
11
Transfer to a platter and top with salad and serve with bread.

2971

kcal

Calories

326

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large (8-ounce) Vidalia onion, 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed, 12 anchovy fillets in oil, drained, 1/2 cup finely julienned roasted red peppers, and more.

Yes, Halloumi Tzaganaki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halloumi Tzaganaki

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