Grilled Fingerling Potatoes and Halloumi Salad

 

Grilled Fingerling Potatoes and Halloumi Salad
Author: 
Recipe Type: Side Dish
Serves: 8
 
Ingredients
  • 2 pounds fingerling potatoes (assorted colors), cut in half and soaked in water
  • 1 tablespoon olive oil
  • 4 slices red onion, peeled, ½ inch thick
  • 1 red bell pepper, stem, seeds and membrane removed and cut into sheets 1" x 2" long
  • 1 tablespoon pimenton
  • 1 tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt
  • 2 teaspoons lemon zest
  • 8 ounces halloumi cheese, cut 1" x 2 " long and ¼" thick
  • 1 tablespoon clarified butter
  • ¼ cup Kent Rathbun Elements Roasted Shallot-Black Pepper Vinaigrette
  • 2 tablespoons Basil (chiffonade) or micro basil
Instructions
  1. Drain potatoes of all water.
  2. In a mixing bowl, add potatoes and olive oil. Toss until potatoes are coated.
  3. Add red onion and bell peppers to the potatoes.
  4. Season vegetables with pimenton and Kent Rathbun Elements Steak & Chop Garlic Salt. Toss all vegetables until coated.
  5. Preheat the Coyote Grill to medium high heat and preheat the Coyote Griddle to approximately 325 degrees.
  6. Once grill is preheated place potatoes face side down and grill until they are golden brown and tender. Turning the potatoes while cooking.
  7. When the potatoes are about half way done, place onions and bell peppers on the grill. Grill until they are tender and grill marks develop.
  8. While vegetables are cooking, place clarified butter on the griddle and cook the halloumi cheese until golden brown on both sides. Remove and set aside.
  9. Once the potatoes, onions and bell peppers are done, remove from heat and set aside.
  10. Julienne the bell pepper and halloumi cheese.
  11. Return all ingredients to the mixing bowl and toss with lemon zest until coated.
  12. Separate the potato salad on 8 individual plates. Using a spoon, drizzle Kent Rathbun Elements Roasted Shallot-Black Pepper Vinaigrette over the salad.
  13. Garnish with the chiffonade basil or micro basil.

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