Recipes

Grilled Halloumi Cheese With Seared Green Tomatoes and Chickpea-Date Daal

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Photos courtesy of Daniel Reed Hospitality

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yields

4 servings

    Spice Bundle
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground cardamom

  • Daal

  • 1 tablespoon vegetable oil
  • 2 medium onions, minced
  • 1 clove garlic, minced
  • 1 fresh, hot green chili pepper, minced
  • 2 teaspoons grated fresh ginger
  • Spice bundle
  • 4 cups cooked chickpeas, drained and rinsed
  • Juice and zest of 1 lemon
  • 2 cups tomatoes
  • ⅔ cup water
  • ½ teaspoon salt
  • 1 cup chopped dates

  • To Assemble

  • 1 pound halloumi cheese, portioned into 4 pieces
  • 1 green tomato, sliced into 4 pieces
  • Olive oil
  • Salt and pepper to taste
  • Toasted pita bread
  • Fresh herbs of choice
steps

For Spice Bundle

  1. Over low heat, toast all spices in a saucepan, then remove from heat and bundle together in a cheesecloth.

For Daal

  1. In a medium sized pot, add olive oil and sautée onions, garlic, chili, and ginger.
  2. Add spice bundle and rest of ingredients and simmer until thick, approximately 15 minutes.

To Assemble

  1. Heat a large skillet and add a small amount of olive oil.
  2. Season green tomato slices with salt and pepper and sear each slice for one minute per side. Set side on a paper towel.
  3. Heat another large skillet and add a small amount of olive oil.
  4. Sear each slice of cheese on each side until outside is golden brown and inside is soft and heated through. (This cheese is typically packaged in a brine, so there is no need for extra salt.)
  5. Divide daal into four bowls. In center of bowl, layer a slice of green tomato and halloumi cheese.
  6. Garnish with toasted pita bread and fresh herbs.
  • from Executive Chef Brandy Williamson of Daniel Reed Hospitality, Savannah, GA

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