We've added a fresh and tasty gremolata to this open-faced halloumi sandwich! This dish features a simple yet satisfying tomato salad which pairs perfectly with the halloumi and the herby gremolata.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Preheat your broiler to high (to roast halloumi and toast buns). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Finely chop parsley. Finely chop 1 tbsp oregano (dbl for 4 ppl). Halve tomatoes. Using a vegetable peeler, peel zucchini lengthwise into long ribbons. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat dry with paper towel. Season halloumi with pepper.
In a large bowl, whisk together mustard, 1 tsp sugar (dbl for 4 ppl), 1 tbsp lemon juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Set aside. (NOTE: This is your dressing!) In a small bowl, stir together parsley, oregano, 1/2 tsp lemon zest (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is your gremolata!)
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then halloumi slices. Sear, until golden-brown, 1-2 min per side. (TIP: Cook halloumi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Set aside.
Halve ciabatta buns. On a baking sheet, arrange ciabatta halves, cut-side up. Brush each half with 1 tsp oil. Toast in middle of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!) Spread half the gremolata over toasted buns.
To the large bowl with dressing, add arugula and zucchini ribbons. Toss together. Season with salt and pepper.
Top ciabatta halves with some salad, halloumi slices and remaining gremolata. Divide open-faced fried halloumi sandwiches between plates. Top remaining salad with tomatoes and serve on the side. Squeeze a lemon wedge over, if desired.