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5 from 2 votes

Grilled Halloumi & Flowering Raab with Pistachio-Olive Relish & Pickled Chilis

Hot, melty cheese, pleasantly bitter greens and a briny, crunchy, zingy relish come together in one delicious dish filled with textural contrasts and surprising flavors.
Servings: 6 servings
Author: Mona Johnson & Jaret Foster

Ingredients

  • 1 pound flowering raab such as kale collard or brussels sprout (seek out at your local farmers market) or substitute with broccolini or purple sprouting broccoli (halved through the stem if thick)
  • 8 oz block of halloumi cheese
  • 1 cup castelveltrano olives pitted and roughly chopped
  • ½ cup roasted salted pistachios, chopped
  • ½ preserved lemon rind only, pulp discarded, chopped finely
  • ¼ cup good extra virgin olive oil plus more for drizzling
  • 2 tablespoons pickled chilis such as Mama Lil’s, chopped
  • Flaky salt
  • Mustard flowers for garnish optional

Instructions

  • Method:
  • Grill raab over medium high heat directly on grate over fire until stems are tender and leaves are crispy and blackened in spots.
  • Slice halloumi into rectangles about ¼ inch thick. Grill over medium high heat directly on grate over fire until hot and blacked in spots.
  • Mix chopped olives, pistachios and preserved lemon together in a small bowl. Stir in olive oil to create a chunky relish.
  • Mound grilled raab attractively on a platter. Drizzle generously with olive oil and sprinkle with flaky salt. Arrange grilled halloumi on top, then spoon over relish, scatter with pickled chilis and mustard flowers (if using) and serve.
  • Time saving ideas:
  • Slice halloumi in advance.
  • Prepare olive relish and/or chop chilis in advance.