Greek Halloumi Power Bowl (Recipe for Printing)
This Greek halloumi power bowl features seared cheese, fresh cucumbers, cherry tomatoes, and tzatziki sauce. Ideal for spring meals and Mediterranean dishes. Save & click.
# What You Need:
→ Main Components
01 -
8 ounces halloumi cheese
02 -
2 cups cooked white rice
03 -
1/2 English cucumber, thinly sliced
04 -
1 cup cherry tomatoes, halved
05 -
1/4 small red onion, thinly sliced
06 -
1/4 cup Kalamata olives
→ Accompaniments and Garnish
07 -
1/2 cup prepared tzatziki sauce
08 -
2 pita breads, cut into wedges
09 -
2 tablespoons olive oil
10 -
1 tablespoon fresh dill, finely chopped
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Make It:
01 -
Slice the English cucumber thinly, halve the cherry tomatoes, and thinly slice the red onion. Set prepared vegetables aside.
02 -
Heat pita breads in a dry skillet or microwave until just softened. Cut into wedges for serving.
03 -
Cut the halloumi cheese into 1/2-inch thick slices. Pat each slice dry thoroughly using paper towels to remove surface moisture.
04 -
Heat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add olive oil and let it heat until shimmering. Arrange halloumi slices in a single layer, without overcrowding the pan. Cook undisturbed for 2 to 3 minutes until a deep golden-brown crust forms.
05 -
Flip each halloumi slice with tongs and cook the other side for an additional 2 to 3 minutes, until evenly browned. Remove seared halloumi from the pan and set aside.
06 -
Divide the cooked white rice evenly among the serving bowls. Arrange the seared halloumi, sliced cucumber, halved cherry tomatoes, red onion, and Kalamata olives over the rice.
07 -
Top each bowl with prepared tzatziki sauce and garnish with fresh chopped dill, a sprinkle of salt, and black pepper. Serve immediately with warm pita wedges.
# Extra Tips:
01 -
Blotting halloumi thoroughly before searing ensures a crisp exterior and prevents sticking.