Fire-Roasted Halloumi & Charred Leeks with Sizzling Marcona Almond Shatta over Velvet Green Za'atar Tahini

Instructions

1. 1

   Preheat an open-flame grill or heavy cast-iron grill pan over high heat until smoking hot. Brush 3 medium leeks with 1 tbsp extra virgin olive oil and season with a pinch of 1/4 tsp fresh cracked black pepper.

   5 min

   Tip: Leave the roots intact on the leeks while grilling to hold the layers together as they soften.

2. 2

   Place 3 medium leeks directly over the fire or on the grill grates. Char undisturbed for 10 to 12 minutes, turning every few minutes, until the outer layers are deeply blistered and blackened and the centers are tender and steam-softened. Transfer to a cutting board to rest.

   12 min

   Tip: Don't fear the blackened outer skin—it traps steam inside, making the inner layers meltingly sweet and buttery.

3. 3

   While the leeks roast, prepare the green za'atar tahini. In a high-speed blender or food processor, combine 1/2 cup raw sesame tahini, 1/2 cup fresh flat-leaf parsley, 1/4 cup fresh mint leaves, 2 tbsp fresh za'atar leaves, 2 garlic cloves, 2 tbsp fresh lemon juice, and 1/3 cup ice water. Blend on high speed for 2 minutes until glossy, bright green, and silky smooth. Season with 1/4 tsp flaky sea salt.

   5 min

   Tip: Ice water is the secret to emulsifying tahini into an impossibly fluffy, pale, velvet cloud.

4. 4

   Once the leeks are cool enough to handle, peel away and discard only the papery, intensely blackened outer skin. Slice the tender, smoky hearts on a sharp diagonal into 1 1/2-inch pieces. Toss in a small bowl with 1 tbsp fresh lemon juice and 1 tbsp extra virgin olive oil.

   4 min

   Tip: Keep a hint of the charred edge on the leek slices for that authentic wood-fired aroma.

5. 5

   Brush 14 oz halloumi cheese slabs on both sides with 1 tbsp extra virgin olive oil. Place directly onto the screaming-hot grill or pan. Sear for 2 to 3 minutes per side until prominent, deep fire-char marks form and the cheese turns delightfully soft and blistered on the outside.

   5 min

   Tip: Cook halloumi fast over intense heat so it develops a crackling crust before it loses its structural shape.

6. 6

   While the halloumi chars, heat the remaining 2 tbsp extra virgin olive oil in a small skillet over medium heat. Add 1/3 cup roasted salted Marcona almonds, 1.5 tsp Aleppo pepper flakes, and 1 tsp coriander seeds. Sizzle for 90 seconds until the spices release their aroma and the almonds turn golden brown. Remove from heat and stir in 1 tbsp preserved lemon peel.

   3 min

   Tip: Take the pan off the heat immediately once the spices become fragrant to prevent burning.

7. 7

   Assemble the platter: Spread the chilled velvet green za'atar tahini across a wide, shallow serving plate using the back of a large spoon. Artfully arrange the hot fire-roasted 14 oz halloumi cheese slabs and dressed charred leeks across the green base.

   3 min

   Tip: The contrast between the chilled herbaceous tahini and hot, sizzling cheese is pure magic.

8. 8

   Spoon the sizzling spiced Marcona almond shatta evenly over the halloumi and leeks. Drizzle with 1.5 tbsp pomegranate molasses, scatter 1/3 cup pomegranate seeds across the top, and finish with the remaining 1/4 tsp flaky sea salt.

   2 min

   Tip: Serve immediately alongside warm pita or charred flatbread while the cheese is soft and gooey.