Description
These Greek Bowls with Golden Halloumi are a vibrant and flavorful vegetarian meal perfect for a quick and satisfying lunch or dinner. Featuring pan-fried halloumi cheese marinated in lemon and oregano, served over a base of fluffy rice or quinoa, and accompanied by fresh Mediterranean veggies and creamy tzatziki. This dish combines crunchy, tangy, and salty flavors that bring the taste of Greece straight to your table in just 20 minutes.
Ingredients
For the Halloumi and Dressing
- 7oz / 200g halloumi cheese
- 2 tablespoons extra virgin olive oil
- ½ a lemon (juice)
- ½ tsp dried oregano
For the Base and Veggies
- 1 cup cooked brown or white rice or quinoa
- 1 medium Persian cucumber
- 8 cherry tomatoes
- 10 kalamata olives
- Few slices of red onion
- Optional pita bread or homemade flatbread sliced into triangles
For the Tzatziki Sauce
- 4oz / 115g Greek yogurt (non-fat recommended)
- ½ small cucumber
- ½ garlic clove (or more to taste)
- Small squeeze of lemon juice
- Good pinch of salt
- Dried dill
For Garnish
- 2 tablespoons feta cheese
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, dried oregano, and the juice of half a lemon until well combined.
- Marinate the halloumi: Slice the halloumi into rectangles about ½ inch (1.5 cm) thick. Place them into a bowl and pour half of the dressing over the slices to marinate while you prepare the other ingredients.
- Prepare vegetables: Slice the cucumber into thin circles and halve the cherry tomatoes. Cut the red onion into thin strips. (Optional: soak the onion slices in water for a few minutes to mellow the flavor.)
- Make tzatziki sauce: Grate the small cucumber and squeeze out excess water using a clean cloth or paper towel. Grate the garlic finely. Combine the grated cucumber and garlic with Greek yogurt, lemon juice, a good pinch of salt, and dried dill in a bowl. Mix well until creamy and evenly combined.
- Cook the halloumi: Heat a skillet or pan over medium-high heat. Add a teaspoon of olive oil. Arrange the marinated halloumi slices in a single layer so they don't touch. Cook for 2-3 minutes on one side until golden brown.
- Flip and finish cooking: Drizzle any remaining halloumi marinade over the cooked side. Flip the slices and cook for an additional 1-2 minutes until golden brown on the second side. Remove from heat.
- Assemble the bowls: In serving bowls, place the cooked rice or quinoa as the base. Neatly arrange the sliced cucumber, halved cherry tomatoes, kalamata olives, and red onion around the bowl. Add the golden fried halloumi on top, along with dollops of tzatziki sauce. Sprinkle crumbled feta cheese and drizzle the remaining dressing over the veggies and halloumi. Optionally serve with pita bread or flatbread triangles on the side. Enjoy!
Notes
- Soaking red onions in water reduces their sharpness and makes them milder.
- Halloumi should be cooked on medium-high heat to get a perfect golden crust without melting.
- Grating cucumber and squeezing out the water is essential for tzatziki to prevent it from becoming watery.
- Use brown rice or quinoa for a healthier, fiber-rich base option.
- Store any leftover dressing and tzatziki separately in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
