Fire-Roasted Sweet Peppers & Plums with Crispy Halloumi Steaks over Herb Shatta Tahini

Instructions

1. 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. 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. 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. 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. 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. 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.