Greek Halloumi Power Bowl (Printable Version)

Golden halloumi, fresh vegetables, and tzatziki over rice with warm pita wedges

# 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 olives if necessary. Set aside.
02 - Warm pita bread in a dry skillet or microwave until soft, about 30 seconds. Cut into wedges and keep warm.
03 - Slice halloumi into 1/2-inch thick pieces. Pat each slice thoroughly dry with paper towels to prevent sticking.
04 - Heat a large non-stick or cast iron skillet over medium-high heat. Add olive oil and let it get hot but not smoking.
05 - Place halloumi slices in a single layer. Cook undisturbed for 2-3 minutes until a deep golden-brown crust forms.
06 - Flip halloumi slices and cook for another 2-3 minutes until both sides are golden. Remove from pan and set aside.
07 - Divide cooked rice between two large bowls. Arrange seared halloumi, cucumber, cherry tomatoes, red onion, and Kalamata olives over rice.
08 - Top each bowl with tzatziki sauce. Garnish with chopped dill, salt, and black pepper. Serve immediately with warm pita wedges.

# Expert Hints:

01 -
  • The contrast between warm seared cheese and cool crisp vegetables is incredibly satisfying
  • It comes together in under 30 minutes but tastes like something from a restaurant
02 -
  • Dry the halloumi thoroughly before cooking. Any surface moisture will steam the cheese instead of searing it, preventing that golden crust from forming.
  • Dont use non-stick spray for searing the cheese. A thin layer of olive oil gives much better browning and flavor development.
03 -
  • Let the halloumi come to room temperature for 15 minutes before cooking for more even browning
  • If you want extra tang, drizzle the finished bowl with red wine vinegar or fresh lemon juice
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