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 simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.