Semi-firm, brined halloumi cheese is perfect for outdoor cuisine because it holds its shape when heated on a grill. The exterior becomes crispy while the interior turns velvety. It’s just one reason why this flame-licked salad is destined to become a campfire tale for years to come. If taking up residence at a cottage with an oven, the peppers, halloumi, and pitas can be prepared under the broiler. You can also press the easy button and bring along a jar of roasted red peppers.
Nothing tastes quite like a savoury meal cooked lovingly over a campfire. When cooking in a fire pit, you want a controlled fire that is a few inches away from the grate of your grill. Ideally, don’t work with a roaring new fire—it’s best to let the coals set, which builds up heat. This way, the fire won’t shift on you and complicate the cooking process.
Remove stems from peppers and cut in half lengthwise. Remove seeds and inner white membrane. Brush pepper halves with oil. On grill grate set over a fire, place peppers, cut sides down. Heat until tender, flip peppers, and grill until skins are blistered in several places. Remove peppers from grill grate, place in bowl, and cover for 15 minutes. Remove charred skin from peppers and then slice into 1 in (2.5 cm) wide lengths. Alternatively, heat pepper halves in dry skillet, preferably cast iron, over medium-high heat on stovetop or camp stove until skins are significantly blackened.
Upend halloumi onto one of its long sides and slice lengthwise into 2 slabs. Brush both sides with oil and place on grill grate set over a fire. Heat halloumi until grill marks appear on both sides, 1 to 2 minutes per side. Slice into 1 in (2.5 cm) pieces. Alternatively, heat halloumi in skillet over medium-high heat on stovetop or camp stove until darkened in spots.
Brush pitas with oil and place on grill grate and heat, turning once, until golden and crispy, about 2 minutes per side. Alternatively, toast pitas, one at a time, in dry skillet until darkened in spots on both sides. Slice pitas into 1 in (2.5 cm) pieces.
Divide salad greens among 4 serving plates and top with roasted pepper, halloumi, sun-dried tomatoes, pita chunks, olives (if using), and walnuts. Whisk together hummus, oil, 2 Tbsp (30 mL) water, lemon juice, garlic, and zau2019atar. Drizzle hummus dressing over salads.
This recipe is part of the Outdoor Eats collection.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.