Tzatziki Salad with Grilled Halloumi and Mint Pesto - photo 1
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Tzatziki Salad with Grilled Halloumi and Mint Pesto

Wegetariańskie Pikantne Salads Vegetarian Dishes Appetizers 45 min Easy 12 wyświetleń ~47.06 PLN - (0)
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Description

This is not an ordinary dip; it is a deconstruction of classic Greek tzatziki, elevated to the status of a gourmet dish. Imagine a creamy, thick base of Greek yogurt and crunchy, pressed cucumber, seasoned with garlic and lemon, which serves as the foundation for the star of this plate – perfectly grilled, salty halloumi cheese. The whole is complemented by an explosion of freshness in the form of homemade mint and pine nut pesto, which breaks the sweetness of the yogurt and the saltiness of the cheese. This dish is a tribute to Mediterranean cuisine, combining the simplicity of ingredients with a richness of flavors and textures. Perfect as a light yet filling lunch, an elegant appetizer at a party, or a quick, healthy dinner. Served on a flat plate, it looks incredibly appetizing, inviting you to explore the layers of flavor.

Ingredients (12)

Servings:
2
  • Field cucumber 600 g
  • Greek yogurt 10% 200 g
  • Halloumi cheese 225 g
  • Garlic 1.4 ząbek
  • Fresh mint 1 pęczek
  • Pine nuts 30 g
  • Extra virgin olive oil 0.4 łyżek
  • Lemon juice 45 ml
  • Sea salt 7 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Chlebek pita 1.8 szt.
💰 Szacowany koszt dania: ~47.06 PLN (23.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing cucumbers (tzatziki base)

1

Thoroughly wash the cucumbers under running water and dry them with a paper towel. Do not peel them, as the skin will add color and texture. Cut off the ends. Prepare a large bowl and a grater with large holes. Grate the whole cucumbers on the grater, holding them at an angle to achieve longer shreds.

Ingredients: Field cucumber
Use a box grater, it's more stable than a handheld one. Be careful with your fingers when the cucumber gets small - it's better to leave a small piece than risk cutting yourself.
2

Transfer the cucumbers to a fine sieve set over a bowl. Sprinkle them generously with sea salt (about 1 flat teaspoon) and gently mix with your fingers to ensure the salt evenly coats the shavings. Set aside for 15-20 minutes. You will see how the cucumbers start to release water under the influence of the salt, which will collect in the bowl beneath the sieve. This is a key step to ensure the tzatziki is not watery.

Ingredients: Field cucumber, Sea salt
Do not skip this step! Draining the water is absolutely essential for achieving a thick, creamy consistency of the base. Patience will be rewarded.
3

After the time has passed, transfer the cucumbers to the center of a clean kitchen towel or double-layered cheesecloth. Fold the corners of the fabric to create a pouch, and squeeze out all the remaining water over the sink very firmly. Squeeze as hard as you can until the cucumbers are almost dry. You should end up with a compact ball of cucumber shreds.

Ingredients: Field cucumber
Alternatively, if you don't have a cloth, you can squeeze small portions of the cucumbers in your hands. The goal is to remove as much liquid as possible.
4

In a medium-sized bowl, place the drained cucumbers. Add thick Greek yogurt. Peel the garlic, then crush it with the flat side of a knife to release its aroma. Next, chop it very, very finely or press it through a garlic press. Add the garlic, 30 ml (about 2 tablespoons) of lemon juice, a pinch of salt, and freshly ground pepper to the bowl. Mix everything thoroughly with a spoon until the ingredients are combined. Taste and adjust seasoning if necessary. Set aside in the refrigerator to let the flavors meld.

Ingredients: Greek yogurt 10%, Garlic, Lemon juice, Sea salt, Pieprz czarny świeżo mielony
Use a large, stable cutting board. To make garlic paste, sprinkle the chopped garlic with a little salt and mash it with the flat side of the knife against the board.

Mint Pesto

5

In a small, dry skillet (without oil), toast the pine nuts over medium heat for 2-3 minutes. Stir them frequently or shake the skillet until they become lightly golden and start to smell. Be careful, as they can burn very easily. Immediately remove them from the skillet and transfer to a plate to cool.

Ingredients: Pine nuts
Do not walk away from the pan while toasting the nuts! A moment of inattention can make them bitter. As soon as you smell the nutty aroma, they are ready.
6

Separate the mint leaves from the thicker stems. Place the leaves, toasted and cooled pine nuts, 60 ml (about 4 tablespoons) of olive oil, 15 ml (about 1 tablespoon) of lemon juice, and a pinch of salt in a container of a hand blender or in a small food processor. Blend everything in pulses until smooth, but still slightly grainy. Do not blend for too long to avoid heating the pesto. Taste and adjust seasoning if necessary.

Ingredients: Fresh mint, Pine nuts, Extra virgin olive oil, Lemon juice, Sea salt
To achieve a more rustic texture, you can grind the ingredients in a mortar. Start with the nuts and salt, then add the mint, and finally, slowly pour in the olive oil.

Grilling Halloumi Cheese

7

Remove the halloumi cheese from the packaging and dry it very thoroughly with a paper towel. It is important for the cheese to grill rather than boil. Cut the cheese into slices about 1 cm thick. Brush each slice on both sides with a little olive oil (use a kitchen brush or your fingers).

Ingredients: Halloumi cheese, Extra virgin olive oil
Don't cut the cheese too thin, as it may fall apart on the grill. A thickness of 1 cm is ideal for the cheese to be crispy on the outside and soft on the inside.
8

Preheat a grill pan over medium-high heat. It needs to be well heated before you place the cheese on it. Once the pan is hot, arrange the halloumi slices on it. Grill for 2-3 minutes on each side, without moving them around the pan. The cheese is ready when clear, golden-brown grill marks appear on its surface, and the cheese itself becomes slightly soft. Remove from the pan.

Ingredients: Halloumi cheese
Use a heavy-bottomed non-stick skillet or a classic cast iron grill pan. Do not grill the cheese for too long, as it will become hard and rubbery.

Salad composition

9

On two large, flat plates, spread a thick layer of the previously prepared tzatziki base, creating an irregular circle or 'splot' in the center. Use the back of a spoon for this. Artfully arrange the still warm slices of grilled halloumi cheese on the yogurt layer.

Ingredients: Halloumi cheese
Serve the dish immediately after grilling the cheese, while it is warm and has the best texture. Cold halloumi becomes hard.
10

Drizzle the entire dish with the prepared mint pesto, allowing it to flow over the cheese and yogurt. Drizzle the dish with a bit of good quality olive oil. Finally, sprinkle with freshly ground black pepper. If you enjoy spicier flavors, you can add a pinch of chili flakes. Serve immediately, optionally with warm, pan-heated pita bread for dipping.

Ingredients: Extra virgin olive oil, Pieprz czarny świeżo mielony, Chili flakes, Chlebek pita
Don't overdo it with the pesto; it should be an intense accent, not a dominating sauce. A few dollops or thin drizzles are more than enough.

Fun Fact

💡

The word 'tzatziki' comes from the Turkish word 'cacık', which describes a similar dip. Many Balkan and Middle Eastern countries have their own version of this delicacy, for example, in Bulgaria, the popular soup 'tarator' is made with yogurt and cucumbers, often with the addition of walnuts.

Best for

Letni lunch na tarasie Elegancka przystawka Lekka i zdrowa kolacja Danie na spotkanie z przyjaciółmi

Tips

🍽️ Serving

The dish looks best on large, flat rustic-style plates. Serve it immediately while the halloumi is still warm and gooey. A chilled dry white wine, such as Greek Assyrtiko or Sauvignon Blanc, pairs perfectly. For a non-alcoholic version, serve with lemon and mint water.

🥡 Storage

This salad is definitely best right after preparation. If you have leftover ingredients, store them separately. The tzatziki base can be kept in an airtight container in the fridge for up to 2 days (it may release some water). Mint pesto should be stored in a jar under a layer of oil for 3-4 days. Always grill the halloumi fresh, just before serving.

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