Warm Roasted Pepper & Fried Halloumi Salad

November 14, 2022November 14, 2022 ~ SL ~ 1 Comment

This flavourful salad has an amazing texture, with the soft roasted peppers and the squeaky fried halloumi. The Honey Chimichurri dressing is tangy, herby and sweet.

Is it a salad or a side dish?

This Warm Roasted Pepper & Fried Halloumi Salad can be both! You can serve this both at room temperature or hot. Drizzle on the chimichurri dressing just before serving it, then top it with crunchy pumpkin seeds. You can even skewer the peppers and halloumi (cube it for this), drizzle them with oil, salt & pepper, then grill them for an appetizer-style kabob.

Jump to Recipe

Roasting the peppers

Use only sweet bell peppers for this dish. Any combination of red, orange and yellow bell peppers will do. You can also use the mini bell peppers if you wish. Cut the peppers in half, remove the seeds, then slice each half in 4 wedge-type slices. Place them on a parchment covered baking sheet, drizzle with olive oil and salt & pepper and roast at 425F for 25 minutes. Roasting at a high temperature gives you a nice char which adds tons of flavour to this salad. No need to peel the peppers once they have been roasted. Simply arrange them on a plate or in a bowl with the halloumi, dress and top with the pumpkin seeds.

Meal prep tip: Roast extra peppers and use in another meal, like this Roasted Red Pepper and Tomato Soup or add them to a grain bowl for lunch.

Cooking the halloumi

Halloumi is a type of cheese that doesn’t melt like other cheeses. Pan-frying it at medium-high heat caramelizes it and gives it a nice crispy texture. Watch it closely so that it doesn’t burn. I like to slice it in 1/4 inch slices, so that they are quite crispy. Slicing the halloumi a little bit thicker will give it a crust on the outside and a squeak on the inside. I like to use the PC Herb and Garlic Flavored Halloumi, but you can certainly use an unflavored brand as well.

Making the chimichurri dressing

This chimichurri recipe makes a good amount of sauce. You only need 1/4 cup for this dressing, but you can also thin it out with vinegar and olive oil and use it as a dressing for a grain bowl or pasta salad. I also love to use is in chicken fajitas or to drizzle over sheet pan meals. Chimichurri is also a great marinade for beef, pork, chicken or seafood and you can also use it to top almost any grilled protein.

Liquid honey is the key to this dressing. If you find that the honey has solidified, place your jar in some hot water to let it melt slowly or melt a few tablespoons in the microwave before combining it with the chimichurri.

How to meal prep warm roasted red pepper and fried halloumi salad

This recipe is meal prep friendly if you want to make it ahead of time. You can make all the components ahead of time and simply assemble the roasted pepper salad before serving. Roast the peppers, make the chimichurri dressing and fry the halloumi. Fried halloumi surprisingly keeps it’s crisp texture when made ahead of time.

Warm Roasted Pepper & Fried Halloumi Salad Recipe

This flavourful salad has an amazing texture, with the soft roasted peppers and the squeaky fried halloumi. The Honey Chimichurri dressing is tangy, herby and sweet.

Course Salad, Side Dish

Keyword chimichurri, halloumi, honey, pumpkin seeds, roasted pepper

Prep Time 20 minutes

Cook Time 25 minutes

Servings 6

Ingredients

4 sweet bell peppers cut in 8
1 pkg. PC Herb & Garlic Halloumi cut in 7-8 slices, can use unflavored halloumi
4 Tbsp olive oil for roasting and frying
salt & pepper
1/3 cup chimichurri see recipe linked in this post
2 Tbsp liquid honey
1/3 cup salted pumpkin seeds

Instructions

Preheat oven to 425F.
Slice peppers in 8.
Toss peppers in 2 Tbsp olive oil and season with salt & pepper to taste.
Spread out peppers on parchment covered baking sheet and roast in the oven for 25 minutes.
Prepare the chimichurri according to recipe instructions.
Combine 1/3 cup of the chimichurri with 2 Tbsp liquid honey and set aside. Use remaining chimichurri in other recipes or freeze it for future use.
Slice the halloumi in 7-8 slices.
Heat olive oil in a skillet over medium-high heat. Fry the halloumi sliced approximately 3 minutes on each side, until golden brown. Watch them closely so they don't burn.
Arrange roasted peppers and halloumi in a serving dish.
Drizzle with the chimichurri dressing and sprinkle with the pumpkin seeds.

Recipe Notes

If you’re prepping the components of this dish ahead of time, arrange the peppers and halloumi in an oven-safe dish and reheat them in the oven at 350 for about 5 minutes before adding the dressing and pumpkin seeds.

Roasted Cauliflower Farro Bowls

January 17, 2022January 16, 2022 ~ SL

This roasted cauliflower farro bowl recipe makes 2 large or 3 medium bowls that are perfect for lunch.

Cooking farro

Farro is a whole grain that cooks like rice or quinoa. I find that even using the ratios recommended on the package, I always have to drain excess water once it is cooked. For this recipe, you will cook the farro and prepare the bowl, then reheat slightly before serving. If you can’t find farro at your local grocery store, you can use quinoa instead. I usually find farro at Bulk Barn. The texture is a bit chewy, unlike a fluffy rice or quinoa.

Roasting cauliflower

Roasting the cauliflower adds a nice toasty flavor to your bowl. Simply cut it into florets, drizzle with olive oil and seasonings and roast at 425 F. for about 20 minutes. When I make this bowl, I usually alternate the seasonings from week to week. My favorite are lemon pepper and Jay’s Spice.

If you don’t want to use cauliflower, try broccoli or sweet potato.

Dressing the bowl

I like to use simple dressings for lunch bowls, so that I can assemble them quickly. This bowl uses a squeeze of half of a lemon, a drizzle of olive oil and a dollop of tahini. I assemble the bowls with the farro, cauliflower and dressing so that I can warm it up before eating. This allows the tahini to melt in to the bowl and create a creamy sauce. Then I prep some additional toppings to add just before serving.

Additional toppings

There is one topping that requires a little more effort, but is well worth it, and it’s crispy breadcrumbs. I was inspired to try this after having the Roasted Broccoli and Farro salad at Juneberry. The breadcrumbs add a pleasing crisp to the bowl. Simply melt some butter in a skillet, add the breadcrumbs and a pinch of garlic powder, and stir until the breadcrumbs are toasted. As for other toppings, I like fresh parsely, crumbled feta and salted pumpkin or sunflower seeds.

Serving this bowl

As I mentioned previously, I like to serve this bowl warm (not hot), then add in the feta, seeds, breadcrumbs and parsley just before serving. This achieves a combination of textures and fresh and warm flavors.

This bamboo utensil kit is from Zero Waste MVMT. I keep it in my lunch kit and wash with soap and water when I’m finished eating. Use my code **TBL10**, to get 10% off your order.

Roasted Cauliflower & Farro Bowls

This is a hearty lunch that can be prepped ahead of time and assembled right before eating.

Course Main Course, Salad

Keyword cauliflower, farro, feta, lemon, roasted cauliflower, tahini

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 30 minutes

Servings 2

Ingredients

1 cup farro, uncooked
1/2 head cauliflower, cut into florets
2 tbsp olive oil
1 tsp lemon pepper seasoning
1/2 cup feta cheese, divided
1/2 cup salted sunflower or pumpkin seeds, divided
1/2 cup fresh parsley, divided

Crispy breadcrumbs

2 Tbsp butter
1/2 cup breadcrumbs
1/4 tsp garlic powder

Dressing

2 lemons
1/2 cups olive oil, divided
4 Tbsp tahihi, divided

Instructions

Cook farro according to package directions. Make sure to drain out excess water.
While the farro is cooking, preheat the oven to 425F.
Chop cauliflower, drizzle with olive oil, sprinkle with lemon pepper and spread out on a sheet pan.
Roast caulflower for 20 minutes.
Split farro into two lunch-sized containers.
Place cooked cauliflower on top of the farro.
Add fresh parsley.
Squeeze one lemon over each portion and add 1/4 cup oil and 2 Tbsp tahini to each portion as well.

Crispy breadcrumbs

Melt 2 Tbsp butter in skillet and add the breadcrumbs and garlic powder.
Toss until breadcrumbs are toasted and crispy.
Set aside to cool.
Once cooled, divide into to small containers or jars.

Toppings

Fill four small jars or containers with crumbled feta and seeds.
To assemble the salad, warm the farro and cauliflower bowls for 2 minutes in the microwave.
Shake to spread the dressing around, then add feta, seeds and breadcrubms.

Recipe Notes

This recipe can also be made with quinoa instead of farro.

You can also use roasted sweet potato or broccoli instead of cauliflower.

Chicken Caesar Salad

July 24, 2021July 22, 2021 ~ SL ~ Leave a comment

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

When dining out, you’re almost guaranteed to find a chicken Caesar salad on the menu. This classic is the perfect meal for lunch or dinner and is my personal favorite for easy meal planning, due to its versatility.

You can make this salad with mostly store-bought ingredients, or you can take it up a notch and make a more elaborate homemade version. Let’s take a look at all of the components.

Greens

Traditionally, Caesar salad is made with romaine lettuce. You can use a pre-washed bagged romaine from the grocery store, romaine hearts, romaine from your garden and even kale.

Serve torn lettuce, halved romaine hearts, or try grilling halved romaine hearts brushed with a bit of olive oil and seasoned with salt & pepper, like Manitoba Chicken Producers did here in this Grilled Chicken Caesar Salad recipe. I personally love grilling the lettuce because the smokiness from the grill adds another dimension of flavor. If it’s your first time grilling lettuce, watch this 60-Second video to see how it’s done.

Chicken

Use boneless skinless chicken breasts for your salad. You can take some shortcuts and meal prep the chicken for an easy meal. Here are a few different ways to prepare the chicken.

Pre-cook boneless skinless chicken breasts and slice them for quick and easy lunches or dinners
Season chicken breasts with lemon pepper
Crush croutons and use as a coating for a crispy baked chicken breast
Marinate chicken breasts in caesar vinaigrette
Use slow-cooked shredded chicken
Use frozen popcorn chicken or chicken fingers
Serve homemade Crispy Parmesan Chicken Strips on or with your Caesar salad

Toppings for your chicken Caesar salad

Typically, chicken Caesar salads are adorned with bacon bits and croutons, but you can up the ante by making your own croutons from a loaf of crusty bread or topping your salad with pancetta, prosciutto or capers.

Meal Prep Tips for Chicken Caesar Salad

If you’re making chicken Caesar salad for dinner, it’s never a bad idea to make an extra one for lunch the next day. I like to use mini mason jars (125 mL) to portion out the dressing. Alternatively, use large mason jars (1L) and do a salad in a jar, by layering the dressing, chicken, lettuce and bacon bits, then add the croutons just before serving. You could also use a tortilla, naan or pita to serve your chicken Caesar salad as a wrap.

Tearing the lettuce by hand versus cutting it with a knife will prevent it from browning and it will last about two days longer than it would if you cut it.

Finally, I’ve already mentioned ways to meal prep the chicken, but to elaborate on that, batch cooking several chicken breasts and freezing them, guarantees that you will have cooked chicken available for a quick meal anytime, even if it’s not Caesar salad. Use your cooked chicken in any of these recipes from manitobachicken.ca.