A recipe does not need to be fussy to feel special, and Grilled Halloumi with Oregano Tapenade is a lovely reminder of that. A dependable main course is worth its weight in gold, especially when family or friends are hungry. This is exactly the sort of recipe that makes firing up the grill feel worthwhile.
Ingredients
Oregano tapenade
- 2 handfuls fresh oregano washed and dried
- 2 tbs. Sun-dried tomatoes (not oil packed)
- 1 shallot (diced)
- 1 Serrano chili (diced)
- Salt
- Sumac
- Olive oil
- 1 lemon peeled, seeded, and fine diced
- For the sandwich:
- Chiabata bread or any kind you prefer
- Halloumi cheese (sliced)
- Labneh
- Tomato and cucumber (sliced)
Instructions
- In a bowl add 2 handfuls of oregano, sun-dried tomato, 1 shallot, chili and salt. With a pestle break down the leaves and vegetables until almost paste like, add the sumac and smash a bit more, add the olive oil a little bit at a time while smashing until the desired consistency. Finally add 1 lemon and stir.
- Time to assemble the sandwich. Cut open the bread (I used chiabbata you can use any kind you prefer) add olive oil to a hot skillet toast both sides, set aside. In the same skillet without adding more oil grill the slices of halloumi on both sides. Spread the tapenade on one side of the bread top with halloumi, on the other side spread labneh add slices of tomato and cucumber put together and enjoy.
Notes
- You can store the extra in an airtight jar make sure to cover with oil. Pair with fish, chicken, meat etc. or you can enjoy on its own it’s so delicious.
- If you don’t have a large enough mortar use a wooden bowl it works best.