July 30, 2014. This time I am going for spicy, since haloumi is such a great foil for that. I’ve got spicy chick peas in the oven. I drained and rinsed 1 can of chick peas, tossed them in a bowl with 2 fresh hot jalapenos, seeded and quartered, 1 tbsp poppy seeds, 1 tsp ground toasted coriander seeds, 1/2 tsp sumac, pinch of cumin, a little olive oil, and salt and pepper. They’re roasting in the oven at 375°F for 25 minutes so they get a little crisp.

Meanwhile I am slicing 8 ounces of haloumi into planks and searing it with some olive oil in a grill pan. When it’s done, I’m going to cut it into bite-size cubes.

To make the salad I’m going to mix the chick peas and haloumi  with the handful of each of these: quartered cherry tomatoes, thick sliced sugar snap peas, flat-leaf parsley, and mint, and then I’m going to add a little fresh oregano, olive oil, and a sprinkle of lemon juice. 

TAGS Gluten-Free, Mediterranean, Vegetable Dishes