Lunch
Charred Halloumi Salatim with Burnt Lemon Tahini & Charred Spring Vegetables
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.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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