Halloumi and Fire Roasted Pepper Salad - alive magazine
Halloumi cheese is ideal for outdoor cuisine because it holds its shape when grilled. The exterior becomes crispy while the interior turns velvety.
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Cooking tools:
- Grill
- Cast iron skillet
- Fire pit
- Camp stove
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pastry brush
- Spatula
- Measuring cup
- Measuring spoon
- Skillet
- Serving platter
Ingredients
- 2 large red bell peppers
- 8 oz (250 g) pkg halloumi cheese
- 2 large whole grain pitas
- 8 cups (2 L) salad greens
- 1/2 cup (125 mL) sliced oil-packed sun-dried tomatoes
- 1/3 cup (80 mL) sliced kalamata olives (optional)
- 1/4 cup (60 mL) chopped walnuts
- 1/3 cup (80 mL) prepared hummus
- 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1 Tbsp (15 mL) zaíatar seasoning
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