Grilled Halloumi and Zucchini Pasta Salad

 

 

Ingredients

• 1/3 cup red wine vinegar

• 1/3 cup water

• 1/2 tsp granulated sugar

• 2 1/2 tsp kosher salt, divided

• 1 large shallot( sambar onion), thinly sliced (about 1/3 cup)

• 8 ounces uncooked pasta 

• 1/4 cup  breadcrumbs

• 1/2 cup plus 1 tbsp extra-virgin olive oil, divided, plus more for grill

• 1 (8-ounce) block paneer cottage cheese, cut lengthwise into 4 (2-ounce) planks and patted dry

• 2 zucchini, cut lengthwise into 1/2-inch-thick planks 

• 2 yellow squash, cut lengthwise into 1/2-inch-thick planks

• 1 tsp grated lemon zest

• 4 tbsp fresh lemon juice (from 2 lemons), divided

• 2 garlic cloves, minced (about 2 teaspoons)

• 1 tsp dried Italian seasoning

• 1/2 tsp ground sumac (optional)

• 3/4 cup chopped fresh tender herbs (such as flat-leaf parsley, dill, and mint)

 Preparations

Bring vinegar, water, sugar, and 1/2 teaspoon salt to a boil in a small saucepan over medium-high, whisking to dissolve sugar and salt. Remove from heat. Place shallots in a heatproof medium bowl; pour hot liquid over shallots. Let cool to room temperature, about 30 minutes. 

 

Meanwhile, cook pasta according to package directions in a large pot of boiling salted water. Drain and rinse pasta under cold water until no longer hot, about 2 minutes; set aside to cool to room temperature, about 10 minutes. 

While pasta is cooking, heat 1 teaspoon oil in a small skillet over medium. Stir in breadcrumbs;cook, stirring constantly, until breadcrumbs are evenly browned, about 1 minute. Transfer to a plate.

 

Preheat a gas or charcoal grill to high (450°F to 500°F). Gently toss paneer, zucchini, and yellow squash with 2 teaspoons oil in a large bowl until coated. Place zucchini and yellow squash on oiled grates; grill, uncovered, until slightly softened and grill marks form, about 2 minutes per side. Transfer zucchini and yellow squash to unlit side of grill. Place paneer on oiled grates on lit side of grill. Cook zucchini, yellow squash, and paneer, covered, until grill marks form on paneer and squash is tender, 1 to 2 minutes per side. Transfer zucchini, yellow squash, and paneer to a cutting board and cut into bite-sized pieces. 

 

Whisk together lemon juice, garlic, Italian seasoning, sumac, if using, and remaining 2 teaspoons salt in a large bowl. Gradually add remaining 1/2 cup oil in a thin, steady stream, whisking constantly, until emulsified, 30 seconds to 1 minute. 

 

Add paneer, zucchini, yellow squash, and cooked pasta to oil mixture and toss to combine. Strain shallots, reserving 1 tablespoon of the pickling liquid. Stir shallots, fresh herbs, and reserved pickling liquid into pasta mixture. Stir together lemon zest and breadcrumbs; sprinkle over salad and serve. 

 

Heat a grill pan over medium until very hot, about 5 minutes. Gently toss paneer, zucchini, yellow squash with 2 teaspoons oil and in a large bowl until just coated. Brush grill pan with additional oil. Place paneer on oiled grill pan; grill, uncovered, until grill marks appear on both sides, 2 to 3 minutes total, turning once halfway through cook time. Remove to a cutting board. Working in 2 batches, add half of the zucchini and yellow squash to oiled grill pan; grill until lightly charred and crisp-tender, about 4 minutes, turning once halfway through cook time. Repeat for remaining zucchini and squash. Proceed with the recipe as written.  

Note- At times, you may not have the ingredients mentioned, like some veges, wine, for almost all I've given substitutes in my previous posts, look for that. If not the veges mentioned, use what your family likes.

 

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