Golden-seared halloumi with fresh vegetables, tzatziki, and warm pita in a vibrant Mediterranean bowl.
# What you'll need:
→ Cheese & Grains
01 - 1 block (8 oz) halloumi cheese
02 - 2 cups cooked white rice
→ Vegetables & Garnishes
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
07 - 1 tablespoon fresh dill, chopped
→ Sauces & Breads
08 - 1/2 cup prepared tzatziki sauce
09 - 2 pita breads, cut into wedges
→ Oils & Seasoning
10 - 2 tablespoons olive oil
11 - Salt, to taste
12 - Black pepper, to taste
# Method:
01 - Thinly slice the cucumber and red onion. Halve the cherry tomatoes and pit the olives if necessary. Set all prepared vegetables aside.
02 - Warm the pita bread in a dry skillet or microwave for a few seconds until soft and pliable. Cut into wedges and keep warm until serving.
03 - Slice the halloumi cheese into 1/2-inch thick pieces. Pat each slice thoroughly dry with paper towels to remove excess moisture and prevent sticking during cooking.
04 - Heat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the olive oil and allow it to get hot but not smoking.
05 - Place the halloumi slices in a single layer in the hot pan, working in batches if needed to avoid overcrowding. Cook undisturbed for 2 to 3 minutes until a deep golden-brown crust forms.
06 - Flip the halloumi slices and cook for another 2 to 3 minutes until both sides are golden and the cheese is warmed through. Remove from the pan and set aside.
07 - Divide the cooked rice between two large serving bowls. Arrange the seared halloumi, cucumber, cherry tomatoes, red onion, and Kalamata olives over the rice in sections.
08 - Top each bowl with a generous dollop of tzatziki sauce. Garnish with chopped fresh dill, a pinch of salt, and black pepper. Serve immediately with warm pita wedges on the side.
