Fire-Roasted Sweet Peppers & Plums with Crispy Halloumi Steaks
Welcome to my kitchen! If there is one thing I learned growing up in Tel Aviv and later refining in London, it is that sweet and savory were always meant to dance together. This dish—Fire-Roasted Sweet Peppers and Plums with Crispy Halloumi Steaks over Herb Shatta Tahini—is a true celebration of that philosophy. I was inspired by late-summer markets where the fruit stalls bleed right into the vegetable stands. One afternoon, while experimenting with some overly ripe plums and a mountain of red bell peppers, I threw them both straight onto an open flame. The magic that happened when the sugary plum juice mingled with the smoky pepper char was nothing short of miraculous. What makes this recipe so special to me is how it redefines the salad as a main event. We are layering textures here: creamy gigante beans, squeaky golden halloumi, and a punchy, herb-packed green shatta tahini that ties everything together with a kick of heat. Remember, more herbs is always the answer! Feel free to swap the plums for peaches if they are in season, or use goat cheese if you want something softer than halloumi. Cook with joy, and always drizzle generously.
Featured Recipe
Fire-Roasted Sweet Peppers & Plums with Crispy Halloumi Steaks over Herb Shatta Tahini
Deeply charred late-summer peppers and juicy caramelized plums tossed with creamy gigante beans form the heart of this vibrant Mediterranean feast. Placed atop a verdant, herbaceous green shatta tahini and crowned with squeaky, golden-pan-seared halloumi steaks, it is a glorious symphony of heat, sweet, and salt.
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Timeline
Ingredients
- 3 large sweet bell peppers (red and yellow)(cored and quartered)
- 4 ripe but firm black plums(halved and pitted)
- 1 cup cooked gigante beans(rinsed and drained; butter beans work wonderfully too)
- 4 tbsp extra virgin olive oil(divided)
- 1 tsp za'atar
- 1 tsp kosher salt(divided)
- 14 oz halloumi cheese(sliced into 1/2-inch thick steaks and patted completely dry)
- 1/2 cup raw sesame tahini(well-stirred)
- 1/3 cup ice water(plus more if needed for velvety texture)
- 2 tbsp fresh lemon juice
- 1 small green chili or jalapeño(halved; seeds removed for mild heat, kept for fiery heat)
- 1 cup fresh cilantro leaves and tender stems(packed)
- 1/2 cup fresh mint leaves(packed)
- 1 clove garlic(peeled)
- 1/3 cup pomegranate arils(for burst and sparkle)
- 1/4 cup pine nuts
- 1 tbsp pomegranate molasses(for glossy acidity)
- 1/4 cup mixed fresh herbs (dill, mint, parsley)(roughly torn for finishing)
Instructions
- 1
Set your oven broiler to high (or preheat an outdoor grill to high heat). On a large rimmed baking sheet, toss 3 large sweet bell peppers, 4 ripe but firm black plums, and 1 cup cooked gigante beans with 3 tbsp extra virgin olive oil, 1 tsp za'atar, and 1/2 tsp kosher salt. Spread them into a single layer, turning the peppers skin-side up.
5 min
Tip: High heat is essential here—we want blistered, fire-blackened edges on the peppers without turning the plums to mush.
- 2
Slide the baking sheet under the broiler for 12 to 15 minutes, until the pepper skins are blistered and charred, the plums are jammy and caramelized, and the gigante beans get deliciously crispy around their edges.
15 min
Tip: Keep a close eye during the last few minutes; char is flavor, but burned fruit can turn bitter.
- 3
While the vegetables roast, prepare the herb shatta tahini. In a high-speed food processor, combine 1/2 cup raw sesame tahini, 1 green chili or jalapeño, 1 cup fresh cilantro leaves and tender stems, 1/2 cup fresh mint leaves, 1 clove garlic, 2 tbsp fresh lemon juice, and 1/2 tsp kosher salt. Pulse until chopped, then slowly drizzle in 1/3 cup ice water while running the motor until the sauce turns electric green, velvety, and light.
8 min
Tip: Don't be afraid if it seizes up at first when adding water—keep blending! Ice water transforms dense tahini into a whipped cream texture.
- 4
In a heavy skillet over medium heat, dry-toast 1/4 cup pine nuts for 3 to 4 minutes, tossing constantly until golden brown and fragrant. Transfer immediately to a small bowl.
4 min
Tip: Pine nuts go from pale to scorched in seconds, so stay right at the stove.
- 5
Place the same skillet back over medium-high heat and add 1 tbsp extra virgin olive oil. Add 14 oz halloumi cheese in a single layer. Sear without moving for 2 to 3 minutes until a rich, deep golden crust forms on the bottom, then flip and sear for another 2 minutes until warm and squeaky-soft inside.
5 min
Tip: Drying the halloumi with paper towels before cooking ensures maximum crispness rather than steaming in the pan.
- 6
To build your feast, swoop the green shatta tahini across a large platter. Tumble the fire-roasted peppers, caramelized plums, and crispy gigante beans over the green bed. Nestled the golden halloumi steaks into the warm vegetables. Drizzle 1 tbsp pomegranate molasses over everything, then scatter with 1/3 cup pomegranate arils, toasted 1/4 cup pine nuts, and 1/4 cup mixed fresh herbs.
5 min
Tip: Serve immediately while the halloumi is warm, crispy, and pliable.
Chef's Notes
This dish is pure Mediterranean sunshine. The magic here lies in contrast: hot salty halloumi, sweet fire-charred fruit, and herbaceous chilly tahini. If you cannot find gigante beans, butter beans or extra-large chickpeas are wonderful stand-ins. If you prefer to fire up an outdoor charcoal grill instead of using the oven broiler, roast the whole peppers directly over the grates and grill the plum halves cut-side down!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.