Log in Subscribe

A new dish for a new season… bring on Spring

Claire Stabbert - Columnist
Posted 3/12/20

Reprinted from March 1, 2019

I'm over the snow and cold. It is so beautiful in Sullivan County when there is fresh snowfall, but I am just ready for Spring to begin!

I follow a great …

This item is available in full to subscribers.

Please log in to continue

Log in

A new dish for a new season… bring on Spring

Posted

Reprinted from March 1, 2019

I'm over the snow and cold. It is so beautiful in Sullivan County when there is fresh snowfall, but I am just ready for Spring to begin!

I follow a great instagram account called thefeedfeed, and they are making dishes that are in season, but bright and colorful. They recently posted a dish using Halloumi which, in my opinion, is the most underrated cheese out there and it's also my favorite, so I felt compelled to try this dish.

Halloumi can actually withstand being cooked in a pan and not melt. It is salty and addicting and if you see it you must try it. (Tonjes Farm makes a wonderful halloumi).

They even ask that you roast potatoes in a mixture of vinegar and olive oil and salt, which I LOVE. It almost reminds you of a salt and vinegar chip.

This dish is so beautiful to look at, it's all created in one pan, and it is so, so, so delicious. I have been eating it every day for lunch, or you could nosh on it for a healthy dinner. There are so many different flavors and textures going on in this dish.

I had to substitute for mozzarella since I had no halloumi, and feel free to make this your own by using other seasonal root veggies to roast.

This calls for 1 (8 oz) block of halloumi cut into 1 inch blocks, 7 tablespoons olive oil, 4 Yukon gold potatoes, sliced into 1 inch wedges (about 4 potatoes), 2 tbsp distilled white vinegar, 1 bunch carrots, halved lengthwise and tops reserved, 1/2 lb. brussel sprouts trimmed and halved, 1/2 pound radishes quartered and sliced thin, 1 garlic clove grated, 1 lemon juiced, 1 avocado sliced, flaky salt for garnish.

If you have purchased beautiful halloumi, toss with 1 tbsp olive oil and arrange on a baking tray on broil for 3 minute. Remove from baking sheet and transfer to a plate and set aside.

Next, adjust the temp to 425 degrees and in a small bowl, whisk together oil, vinegar, salt and pepper to taste. Bake at 425 for 20 minutes. While the potatoes are roasting, mix carrot halves and brussel sprouts with 1 tbsp oil, salt and pepper in a bowl.

After 20 minutes of cooking, remove potatoes from oven and flip over. Add your carrots and Brussel sprouts and bake until all of these components are golden brown, another 30 minutes.

While the veggies are roasting it's time to make the radish salad to pour over. Coarsely chop the tender carrot stems and leaves. In a medium bowl, mix carrot tops, radishes, garlic, lemon juice, and remaining 4 tbsp oil.

Season with salt and pepper to taste. Once veggies are golden and tender, add halloumi, or in my case, mozzarella cubes back to the sheet tray and bake until the cheese is warm.

Top with your radish salad, avocado slices, and flaky salt and serve immediately.

Yum, yum. xo

Comments

No comments on this item Please log in to comment by clicking here