Crispy Halloumi & Double-Zucchini Spring Bowls with Hot-Honey Pomegranate Glaze

Instructions

1. 1

   Bring 2 cups water or vegetable broth to a boil in a medium saucepan. Add 1 cup quinoa and a generous pinch of kosher salt. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let it steam with the lid on.

   15 min

   Tip: Rinsing the quinoa removes its natural bitter coating. Don't skip this!

2. 2

   While the quinoa simmers, let's make our tahini base. In a medium bowl, vigorously whisk together 1/2 cup tahini, 1/4 cup lemon juice, and 1 garlic clove. The mixture will seize up and look thick and lumpy—don't panic. Slowly whisk in 1/4 cup ice water, a splash at a time, until the tahini becomes pale, glossy, and cloud-like. Season generously with salt and set aside.

   5 min

   Tip: Ice water is the secret to getting tahini incredibly fluffy and white.

3. 3

   Now for our first zucchini treatment. Using a vegetable peeler or mandoline, shave 1 medium zucchini lengthwise into long, thin ribbons. Place them in a bowl and toss gently with 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sumac, a pinch of salt, and 1/2 cup mixed fresh herbs. Let it sit to marinate and soften slightly.

   5 min

   Tip: The acid in the lemon juice will gently 'cook' the raw zucchini, making the ribbons pliable but still crunchy.

4. 4

   Time for the high-heat magic. Heat a large heavy-bottomed or cast-iron skillet over medium-high heat until almost smoking. Add 1 tbsp olive oil, then immediately add the remaining chopped 2 medium zucchini. Let them sit completely undisturbed for 3 minutes to get deeply charred and scorched on one side. Toss and cook for another 3 minutes until tender but not mushy. Transfer to a plate.

   7 min

   Tip: Do not move the zucchini around the pan! Let the heat do its job to build that smoky crust.

5. 5

   Wipe the skillet out quickly if needed, then return it to medium heat. Add the remaining 1 tbsp olive oil. Carefully lay in the 8 oz halloumi cheese planks. Pan-fry for 2 minutes until a deeply golden brown crust forms, then flip. Cook for 1 more minute, then turn off the heat. Immediately drizzle the cheese directly in the hot pan with 1 tbsp pomegranate molasses and 1 tbsp hot honey, letting it bubble and glaze the halloumi in the residual heat.

   4 min

   Tip: Halloumi loves heat, but sweet glazes burn quickly. Turn the burner off right before you add the molasses and honey.

6. 6

   Fluff the warm quinoa with a fork and gently stir in 1 tbsp za'atar, the remaining 1 tbsp lemon juice, and the remaining 1/2 cup mixed fresh herbs. To build the bowls, create a generous swoosh of the whipped tahini on the bottom of each plate. Pile the herby quinoa on one side. Arrange the smoky charred zucchini next to it, then drape the bright, raw zucchini ribbons alongside. Crown the bowl with the hot, sticky-glazed halloumi planks and scatter heavily with 1/4 cup toasted pistachios.

   4 min

   Tip: Serve immediately while the halloumi is still warm and squeaky. The contrast of hot, cold, raw, and charred is everything.