Eye for a Recipe

This sheet-pan supper from Bon Appetit is quick, healthy and tasty. Top chicken thighs with a blend of lemon zest, garlic, oil, salt and pepper. Seed and slice squash and place, along with cubed halloumi, on one half of a foil-lined baking sheet. Top with a blend of oil, garlic, cumin and salt. Thinly slice the shallots and place them in six piles on the other half of the baking sheet. Top each pile with a piece of chicken. Bake until cooked then quickly broil to brown the chicken. Meanwhile, prepare the dressing and add the chopped kale to it, massaging the kale briefly to soften it. Serve the chicken pieces whole or sliced with the tossed kale, squash, halloumi and shallots.

Avoiding Additives and Preservatives

Look for halloumi with no preservatives or colour added. I use President’s Choice Old-Fashioned Dijon mustard.

Place squash and halloumi on one half of a baking sheet and chicken on top of sliced shallots on the other half

Massage kale in the dressing to soften it

Cook until squash is tender and chicken is done - run under the broiler to borwn

Sheet-pan chicken, halloumi and squash salad

Ingredients:

4 garlic cloves, divided

Zest and juice of 1 small lemon

4 Tbsp. (60 ml) plus ⅓ cup (82.5 ml) extra-virgin olive oil, divided

3½ tsp. (17.5 ml) Diamond Crystal or 2 tsp. (10 ml) Morton kosher salt, divided

Freshly ground black pepper

6 skin-on, bone-in chicken thighs

1 medium delicata squash

6 oz. (170 g) halloumi cheese, cut into 1-inch (2.54-cm) cubes

2 tsp. (10 ml) ground cumin

4 shallots, thinly sliced

1 Tbsp. (15 ml) Dijon mustard

1 Tbsp. (15 ml) pure maple syrup

1 bunch kale, ribs and stems removed, leaves chopped

Preparation:

Place a rack in upper third of oven; preheat to 425 F (218 C). Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. (45 ml) oil, 2 tsp. (10 ml) Diamond Crystal or 1¼ tsp. (6.25 ml) Morton kosher salt; season with pepper. Pat chicken dry and place in bowl, turning and rubbing to evenly coat.

Cut squash in half lengthwise; scoop out seeds and discard. Slice crosswise 1 inch (2.54 cm) thick. Place squash and halloumi on one half of a large rimmed baking sheet. Drizzle 1 Tbsp. (15 ml) oil over, finely grate remaining garlic on top, and sprinkle cumin and 1 tsp. (5 ml) Diamond Crystal or ½ tsp. (2.5 ml) Morton kosher salt evenly over. Season with pepper and toss to combine. Arrange into an even layer, keeping to the same side.

Place shallot slices in 6 piles on other half of baking sheet; top each pile with a chicken thigh, skin side up. Roast until chicken is cooked through and squash is fork-tender, 33–36 minutes.

Heat broiler. Broil vegetables and chicken until skin is golden brown and crisp, about 2 minutes.

Meanwhile, whisk lemon juice, mustard, syrup, remaining ½ tsp. (2.5 ml) Diamond Crystal or ¼ tsp. (1.25 ml) Morton kosher salt in a clean large bowl; season with pepper. Gradually stream in remaining ⅓ cup (82.5 ml) oil, whisking until emulsified. Add kale; massage dressing into greens.

Transfer chicken to a cutting board; thinly slice, discarding bones. Transfer to bowl with salad; add squash, halloumi, and shallots and toss. Season with pepper. Serves 4.

From Bon Appetit

This wonderful salad from Tara O’Brady of Seven Spoons, which appeared in the Globe and Mail, takes full advantage of tomato and zucchini season. Toast bread for croutons and roast lemon for the dressing and garnish. Combine the lemon juice with basil, parsley (or other fresh herbs), vinegar, honey and chili flakes, fry the halloumi (a semi-hard, unripened brined cheese that can be fried without melting), dress the tomatoes and zucchini and combine for a delicious summer meal.

Avoiding Additives and Preservatives

I used an Ace bakery baguette and Eden Organic red wine vinegar (instead of white). Check the halloumi and chili flakes to make sure they are additive-free.

Chop tomatoes and slice zucchini

Roast lemon slices

Toast croutons in the oven

Fry halloumi

Top halloumi with tomatoes and zucchini, lemon slices, croutons and dressing

Ingredients:

1½ pounds (680 g) assorted heirloom tomatoes

1 small zucchini, sliced into thin rounds

Medium-grained kosher salt, as needed

½ loaf rustic French bread, about 8 ounces (227 g), torn

½ cup (125 ml) olive oil, plus more as needed

Freshly ground black pepper

2 lemons, preferably organic, well scrubbed

8 ounces (227 g) halloumi, sliced

¾ cup (180 ml) basil leaves, loosely packed

¼ cup (60 ml) flat-leafed parsley, loosely packed

1 tablespoon (15 ml) white wine vinegar

Pinch of sugar or honey, if needed

Dried chili flakes

Preparation:

Preheat an oven to 425°F (218°C).

Cut the tomatoes into a variety of shapes; small ones can be halved, larger ones cut into slices and wedges. Different cuts will bring texture to the salad. Gently fold the tomatoes with the zucchini in a large bowl, along with a good sprinkling of salt. Tip the tomatoes into a colander then set it over the bowl. Leave aside while you prepare the rest of the salad.

Toss the bread with a generous glaze of olive oil, about 2 tablespoons (30 ml). Season with salt and pepper. Scatter pieces on a small baking sheet.

Cut one lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slices about 1/8-inch (0.32 cm) thick is what you’re aiming for. Slice half of the second, and leave the last half whole. Coat the sliced lemons lightly with olive oil and arrange on another small baking pan or something similar. Place the half lemon alongside.

Place both sheet pans in the hot oven. Toast the bread until golden and crisp, 15 to 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 to 15 minutes. When you open the oven to shuffle the bread, carefully remove the lemon half, using tongs. Set the lemon half aside to cool for a few minutes.

While the croutons and lemons are still in the oven, set a well-seasoned cast-iron skillet or a heavy nonstick one over medium-high heat. Without adding any oil, dry fry the halloumi until deeply coloured, about 1 minute each side. Work in batches as necessary. Arrange the slices on a serving dish.

Make the dressing by squeezing the juice from the roasted lemon into the carafe of an upright blender. Tear in the basil and parsley, then add a splash of vinegar, and 3 tablespoons (45 ml) of olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Run the machine again, then add a pinch of chili flakes.

Once the bread and lemon slices are sufficiently tanned, build the salad atop the halloumi. First arrange the tomatoes and zucchini, followed by the croutons and lemons. Top with dressing, offering more at the table. Eat immediately. Serves 4-6.

From Tara O’Brady in the Globe and Mail

This Greek salad from Canadian Living has a twist – fried halloumi cheese. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s and sheep’s milk. Its high melting point makes it perfect for frying or grilling. It’s a delicious addition to salads and to other meatless meals.

Avoiding Additives and Preservatives

Pita can contain additives; I used Pita Break brand. Look for a red wine vinegar with no sulfites added, such as Eden Organic. Check the ingredients in the olives; I use Pilaros brand from Costco.

Combine salad ingredients and dressing in a large bowl

Fry or grill halloumi slices

Top salad with fried halloumi and pita chips

Ingredients:

Herbed Pita Chips

1 Greek pita

1 tsp (5 ml) olive oil

¼ tsp (1 ml) each dried basil and dried oregano

Salad

Half pkg (260 g pkg) halloumi cheese, cut crosswise in scant 1/4-inch (5 mm) thick slices

2 tbsp (30 ml) extra-virgin olive oil

1 tbsp (15 ml) red wine vinegar

1 clove garlic, minced

¼ tsp (1 ml) dried oregano

Pinch pepper

5 cups (1.25 L) mixed baby greens

1 sweet green pepper, chopped

1 pkg (250 g) cherry tomatoes or grape tomatoes, halved

Half English cucumbers, chopped

Half red onion, thinly sliced

½ cup (125 ml) pitted Kalamata olives

Preparation:

Herbed Pita Chips: Brush pita with oil; sprinkle with basil and oregano. Cut into 8 wedges; arrange in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and light golden, about 8 minutes. (Make-ahead: Let cool completely; store in airtight container for up to 2 days.)

For salad, in large bowl, whisk together oil, vinegar, garlic, oregano and pepper. Add baby greens, green pepper, tomatoes, cucumber, red onion and olives; toss to coat. Divide among serving plates

In nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 3 minutes.

Top salad with halloumi. Serve with pita chips. Serves 4.

From Canadian Living

This delicious, nutritious salad from Donna Hay’s Fresh and Light is a great combination of flavor and textures. Add wilted kale and fresh parsley to cooked red quinoa and toss with a smokey paprika dressing. Top with some grilled halloumi cheese and you have a wonderful side dish or vegetarian entrée. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s milk, sheep’s milk and, sometimes, cow’s milk. Because it has a high melting point, it is great for grilling or frying. Cook’s note: arugula would be a good substitute for kale in this salad.

Avoiding Additives and Preservatives

Read the label on the cheese to ensure it does not contain additives or colour. Make sure the smoked paprika does not contain colour.

Pour boiling water over the kale to wilt it slightly

Cooked red quinoa, parsley and smokey lemon dressing

Halloumi has a high melting point, so it is great for grilling or frying

Toss quinoa, kale and parsley with dressing

Fry the halloumi for a few minutes on each side, until browned

Red quinoa, kale and halloumi salad

Ingredients:

5 oz (150 g) kale, trimmed

2.5 cups (750 ml) cooked red quinoa

½ cup (125 ml) flat-leaf parsley leaves

1 lb. (500 g) halloumi, thinly sliced

Olive oil, for brushing

For the smoky lemon dressing:

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) sweet smoked paprika

1 tbsp (15 ml) olive oil

Preparation:

Cook the quinoa according to the package directions and set aside.

Cut the kale into large pieces and place in a heatproof bowl. Pour boiling water over and allow to stand for five minutes. Drain and pat dry. Toss the kale with the quinoa and parsley.

To make the dressing, combine the lemon juice, paprika and oil. Pour over the salad and toss.

Heat a frying pan over medium-high heat. Brush the halloumi with oil and cook until golden. Divide the salad between serving plates and top with the halloumi to serve. Serves 4.

From Fresh and Light by Donna Hay