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Cook Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
4tablespoonsextra-virgin olive oil, divided
2teaspoonslemon zest
2tablespoonslemon juice
1teaspoondried oregano
½teaspoonground pepper, divided
4ounceshalloumi cheese (see Tip), cut into 1-inch cubes
3cupstrimmed green beans
¼teaspoonsalt, divided
2cupscherry tomatoes
2clovesgarlic, sliced
1tablespoonred-wine vinegar
8cupschopped escarole
¼cuptoasted chopped hazelnuts
DirectionsPosition racks in center and upper third of oven; preheat to 425 degrees F.Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.Toss potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.TipsTips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though–some have up to 900 mg of sodium per ounce. Pick one with closer to 300 mg per ounce.Originally appeared: EatingWell Magazine, November/December 2016
Directions
Position racks in center and upper third of oven; preheat to 425 degrees F.Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.Toss potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.TipsTips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though–some have up to 900 mg of sodium per ounce. Pick one with closer to 300 mg per ounce.
Position racks in center and upper third of oven; preheat to 425 degrees F.
Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.
Toss potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.
Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.
Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.
Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.
Tips
Tips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though–some have up to 900 mg of sodium per ounce. Pick one with closer to 300 mg per ounce.
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)402Calories27gFat32gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
