Muhammara with Crispy Halloumi and Herb Salad

Name: Muhammara with Crispy Halloumi and Herb Salad
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Levantine
Ingredients: 3 red bell peppers (large); 0.5 cup walnut (toasted); 0.5 cup breadcrumbs (preferably panko); 2 clove garlic (minced); 2 tablespoon pomegranate molasses; 5 tablespoon lemon juice ((for dressing)); 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper (optional, for heat); 6 tablespoon olive oil ((for muhammara) and (for cooking halloumi) and (for dressing)); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 package halloumi cheese (8 ounce, sliced 0.25 inch thick); 2 cup mixed greens; 1 cup cherry tomato (halved); 0.5 cucumber (diced); 0.25 cup fresh mint (roughly chopped); 0.25 cup fresh parsley (roughly chopped)

A robust, deeply flavored roasted red pepper and walnut dip, Muhammara, served with pan-fried crispy halloumi cheese and a bright, zesty fresh herb and vegetable salad.

Prep: 35 min
Cook: 25 min
Total: 1 hr
Servings: 4
Cuisine: Levantine
Difficulty: Hard

Dietary

Vegetarian
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

3 red bell peppers (large)
0.5 cup walnut (toasted)
0.5 cup breadcrumbs (preferably panko)
2 clove garlic (minced)
2 tablespoon pomegranate molasses
5 tablespoon lemon juice ((for dressing))
1 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper (optional, for heat)
6 tablespoon olive oil ((for muhammara) and (for cooking halloumi) and (for dressing))
1 teaspoon salt
0.5 teaspoon black pepper
1 package halloumi cheese (8 ounce, sliced 0.25 inch thick)
2 cup mixed greens
1 cup cherry tomato (halved)
0.5 cucumber (diced)
0.25 cup fresh mint (roughly chopped)
0.25 cup fresh parsley (roughly chopped)

Instructions

Roast the red peppers: Preheat oven to 400 degrees F (200 degrees C). Place whole red bell peppers on a baking sheet. Roast for 20-25 minutes, or until the skins are blackened and blistered. Transfer peppers to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10-15 minutes. Once cooled, peel off the skin, core, and deseed. Roughly chop the roasted peppers.
Make the Muhammara: In a food processor, combine the chopped roasted red peppers, toasted walnuts, breadcrumbs, 2 cloves minced garlic, pomegranate molasses, 2 tablespoons lemon juice, ground cumin, paprika, and optional cayenne pepper. Process until relatively smooth, adding 3 tablespoons olive oil in a slow, steady stream until combined. Season with salt and black pepper to taste. Set aside.
Prepare the herb salad: In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, roughly chopped fresh mint leaves, and roughly chopped fresh parsley leaves.
Make the dressing: In a small bowl, whisk together 3 tablespoons lemon juice, 2 tablespoons olive oil, and a pinch of salt and black pepper. Pour over the salad ingredients and toss gently to coat. Set aside.
Cook the halloumi: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the sliced halloumi cheese and cook for 2-3 minutes per side, until golden brown and crispy. Work in batches if necessary to avoid crowding the pan.
Serve immediately: Spread the Muhammara generously on serving plates. Top with the crispy halloumi slices. Serve the herb salad alongside. This dish can be enjoyed with warm pita bread if desired (not included in ingredients but is a common accompaniment).

Notes

Pomegranate molasses is a key ingredient for authentic muhammara; it's available in many grocery stores' international aisles or online. For the herb salad, feel free to add other crisp vegetables like thinly sliced radishes or bell peppers. Serving immediately ensures crispy halloumi and a fresh salad.

Nutrition (per serving)

Calories: 620
Protein: 22 g
Carbohydrates: 40 g
Fat: 42 g
Fiber: 8 g
Sodium: 1300 mg
Saturated Fat: 11 g
Sugar: 12 g
Cholesterol: 35 mg