Greek Halloumi Power Bowl (Print Version)

Golden seared halloumi with crisp vegetables, tzatziki, and warm pita in a satisfying Mediterranean bowl.

# Components:

→ Cheese & Grains

01 - 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
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, pitted
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

# Directions:

01 - Thinly slice the cucumber and red onion, halve the cherry tomatoes, and pit the olives. Set aside on a clean cutting board.
02 - Heat pita breads in a dry skillet over medium heat or microwave for a few seconds until soft. Cut into wedges and set aside.
03 - Slice halloumi into 1/2-inch thick pieces. Pat each slice thoroughly dry with paper towels to ensure proper browning and prevent sticking.
04 - Place a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add olive oil and allow it to become hot but not smoking, approximately 2 minutes.
05 - Arrange halloumi slices in a single layer in the hot pan, working in batches if necessary. Cook undisturbed for 2 to 3 minutes until a deep golden-brown crust develops.
06 - Flip each halloumi slice carefully using tongs and cook for an additional 2 to 3 minutes until the second side achieves golden coloration. Transfer to a plate.
07 - Divide the warm cooked rice evenly between two large serving bowls. Arrange the seared halloumi, cucumber slices, cherry tomatoes, red onion, and Kalamata olives over the rice in an appealing pattern.
08 - Top each bowl with a generous portion of tzatziki sauce. Garnish with chopped fresh dill, a pinch of salt, and freshly ground black pepper. Serve immediately with warm pita wedges.

# Expert Advice:

01 -
  • The halloumi gets crispy on the outside while staying soft inside, making every bite genuinely exciting.
  • It comes together in under 30 minutes, so it works for weeknight dinners when you want something that tastes like you tried harder than you actually did.
  • Naturally vegetarian but packed with enough protein to keep you satisfied well into the afternoon.
02 -
  • Don't skip drying the halloumi—wet cheese won't crust, and a soggy sear defeats the entire purpose of making this bowl.
  • The tzatziki needs to be cold when it hits the warm rice and cheese, so don't leave it sitting out; that temperature contrast is what makes your mouth feel refreshed after each bite.
03 -
  • The higher heat you use when searing the halloumi, the better the crust—don't be timid with your burner.
  • If halloumi is hard to find at your regular grocery store, check the international or Mediterranean section, or ask the cheese counter if they can special order it for you.
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