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.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.