Lunch

Charred Halloumi Salatim with Burnt Lemon Tahini & Charred Spring Vegetables

Name: Charred Halloumi Salatim with Burnt Lemon Tahini & Charred Spring Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 280g halloumi cheese block; 2 medium lemons, halved; 200g romanesco florets; 150g baby zucchini, halved lengthwise; 100g spring peas, fresh or frozen; 6 red radishes, halved; ⅓ cup tahini paste; 2 cloves garlic, minced; 3 tbsp extra-virgin olive oil, divided; 2 tbsp pomegranate molasses; 1 tbsp water, warm; 1 tsp sumac; Sea salt & cracked pepper; 2 tbsp fresh mint, torn

Thick planks of halloumi cheese are scored and seared until the exterior caramelizes into a golden crust while the interior stays just-yielding, then nestled atop a jumble of charred spring vegetables—baby zucchini, romanesco, peas, and radishes—dressed in a tahini emulsion made pungent by burnt lemon juice and raw garlic that bite back. Pomegranate molasses adds a final bright complexity.

991calper serving 44gprotein 39gcarbs 78gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this