Halloumi and Brussels Sprouts – yes, really!

It’s Tired Tuesday, y’all.  I managed to do a little meal planning and grocery shopping, but then I was almost too tired to do anything with it.  This is definitely a dish for one of those nights!  Very few ingredients.  Half of them roast in the oven while you deal with the other half.  Good stuff.  A big shout out to my Dinner: Changing the Game cookbook for introducing me to this combination.

Probably this is meant to be a side dish, and it could be.  Clearly I wasn’t going to manage anything else tonight and it did just fine as a main (read only) dish.  I only made one substitution, which is saying something.  My local Kroger didn’t have any Aleppo or Turkish red pepper.  A quick Google told me this is fairly mild red pepper so I didn’t want to use cayenne instead.  Hot Hungarian Paprika seemed like a good choice.

A couple of notes. If you’ve toasted spices, seeds or nuts before you know how quickly they go from toasted to burned.  Stay close to the stove when you’re toasting the cumin seeds.  They’re what make this dish really special.  If they get too dark, they’ll be bitter instead of nutty and fragrant.  If you burn them, toss them and start again.  Trust me on that.  No reason to ruin the whole dish because you don’t want to lose a teaspoon of cumin seeds.

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Also, I patted my halloumi dry before I put it in the oil, but there’s still a lot of water in it.  What does that mean?  It means the oil will sputter and pop so be careful putting the cheese in the pan.  Load the pan from the back and work your way forward to avoid getting burned.  You can also use tongs to put the cheese in, but I never do that.  It’s just faster to put the pieces in by hand.  Do use tongs to turn the cubes.  It doesn’t take long to get a nice brown sear on the halloumi.

Finally, you can go a little easy on the salt on the sprouts.  The halloumi is super salty.  You’re going to want that green flavor from the sprouts to balance it out.

Here’s what you need: (see not much!)

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  • 4 T olive oil, divided
  • 3/4-1 lb brussels sprouts trimmed and halved
  • 6 oz halloumi, cut into 1 inch cubes
  • 1 t cumin seeds, toasted
  • 1/2 t hot paprika
  • 1 T fresh lemon juice
  • salt and black pepper

Here’s what you do:

  • Preheat the oven to 450 (high heat is important to get that lovely color on the sprouts)
  • Toss the sprouts with 2 T olive oil, salt and black pepper
  • Roast the sprouts in the oven 15-20 minutes, until they’re golden brown
  • When the sprouts have about 5 minutes to go, heat the other 2T of oil in a heavy pan
  • When the oil begins to shimmer, fry the halloumi on two or more sides

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  • Add the cheese cubes to a large bowl with the cumin seeds
  • Add the roasted brussels sprouts to the bowl and toss
  • Stir in the paprika
  • Squeeze the lemon juice over the top and toss

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When I combined all my ingredients and tossed them I found that the cumin seeds mostly stuck to the side of the bowl.   Be sure you use a spoon to serve this so you can scrape the cumin along with the rest.  The toasted cumin seeds add a really wonderful earthy element to this dish.  Honestly I think it’s the cumin seeds that make this special.  Without them it would lack depth.

To be completely honest, I only made about half as much as the original recipe calls for.  I wasn’t convinced going in that I was going to love this and I didn’t want to throw out a lot of food.  Well, I do love it!  However, I’m still not convinced that this will reheat well so it might be good that I only have 1 full meal left.  It would be best to reheat this in the oven and not the microwave.  We’ll see how inspired I feel about that tomorrow.  The amounts above make probably 4 portions as a side dish and 2 as an only dish.

This is a lovely Fall dish.  If you’re looking for a new side for your Thanksgiving table, I definitely recommend this one!

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