Grilled Halloumi Salad with Zucchini and Beans

Grilled Halloumi Salad with Zucchini and BeansGrilled Halloumi Salad with Zucchini and Beans

For 5 years before I moved to Bermuda I was living in a tiny 700sqft two-bedroom apartment in a 100-year-old character building on the cusp of West 4th avenue and False Creek in Vancouver. For 5 years I lived in a room that was smaller in size than my horse’s stall in a suite that had only 2 windows. My tiny kitchen literally had a hole in the wall as a pantry. This apartment housed a melting pot of personalities and was run by an old English hippie who was the owner, manger AND fix-it-guy. Tardy rent payments could easily be bribed by baking him a fresh blueberry pie. The ridiculously inexpensive rent was never raised in the 5 years I was there, so I often over looked faults such as the one washing machine that was always broken and the occasional critter visitor.

Grilled Halloumi Salad with Zucchini and BeansGrilled Halloumi Salad with Zucchini and Beans

Despite living in tiny quarters, I really loved where I was. A part of the reason was the great roommates and the other residents of Maybern Manor. It was almost out of a cheesy sitcom; unlocked doors for easy visitation, Sunday family supper, and nightly drinks on the shared patio, which is why I fondly called it 1617 Melrose Place (but without all the illicit romance of course). And if there was one thing that always brought us together, it was a good home cooked meal. There was nothing that made me happier than a feast with all my friends.

Grilled Halloumi Salad with Zucchini and Beans Grilled Halloumi Salad with Zucchini and Beans

There is one dish that always reminds me of summers spent on the back deck of 1617. This salad is a hodge-podge of ingredients that seemingly work really well together and was concocted by my old roommate (and still good friend) Kim and her previous boyfriend who is a chef. Just like the motley group of residents that made up Maybern, this salad mixes grilled vegetables, halloumi cheese, eggs, beans and even pickles. And the best thing about this dish is you can always swap out ingredients if you wish to substitute, there really are no rules.

Grilled Halloumi Salad with Zucchini and Beans

Grilled Halloumi Salad with Zucchini and Beans
Serves 2 as main or 4 as a side

Ingredients:
2 large Zucchini
1 large Red onion
Halloumi cheese
1 large Pickle minced
1 cloves of garlic minced
2 table spoons red wine vinegar
Olive Oil
A bunch of Parsley minced
3 Hard Boiled Eggs
1 can of Red Kidney Beans
Splash of pickle juice
Salt and Pepper to taste

Instructions:
Pre-Heat the grill to medium flame.

Cut zucchini into 1/2” rounds, the red onion in 1” halves and the Halloumi cheese in 1/3” slices. Drizzle olive oil to coat and season with salt and pepper.

Place the onions on the grill first, they’ll need about 8-10 minutes per side, then the zucchini for about 3-5 minutes per side. Set aside grilled veggies.

Coarsely chop the hard-boiled eggs and mix together with drained red kidney beans in a large salad bowl. Toss in minced garlic and pickles. Add the grilled warm vegetables.

Carefully place the cheese on the grill for about 2-3 minutes on each side, until lightly browned and gently crisped; do not over-grill.

Add the cheese to the rest of the salad. Splash some pickle juice to taste, add the vinegar, and season with salt and pepper. Lastly, sprinkle in the minced parsley and toss gently to coat.

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary

When I was surviving the drag of long distance love, before my inevitable move, I was fortunate to have the opportunity to visit Bermuda on several occasions. I remember first attending one of Dan’s soccer games and by the end of my first match I was subsequently dubbed a WAG (Wives and Girlfriends). Although admittedly to this day, I still don’t fully understand the rules of soccer! The team that Dan plays for is the Flanagan Onions, made up of a great group of guys from all over the world as well as Bermuda. At first, I found it peculiar to have a sports team named after an onion of all things and when I inquired, Dan’s only response was that the Onion was a ‘thing’ in Bermuda.

Sweet Onion Focaccia with Rosemary

Sweet Bermuda Onions were originally imported in from the Canary Islands in the 18th century and were such a heavily exported item to the US, it monikered the Bermudian nickname “Onions”. A high water and low sulfur content make the onion not as pungent, which is great for any teary eyes. Satiny white, with a flat top, they are perfect for caramelization and what better use of them than to top it on something salty and carby.

Following Peter Reinhart’s: The Bread Baker’s Apprentice has been helpful in my journey of perfecting my bread practice. The chapter on focaccia offers 2 options, both require some pre-meditation with an overnight ferment; however, if you wish to have the loaf within a day you still can! I just love the process of a slow ferment to bring out the great flavour in bread. 

PS: A special thanks to my dear friend Melanie of Fiander Foto for gifting me this beautiful Bermuda onion from her In-law’s garden.

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary
recipe adapted from The Bread Baker’s Apprentice

5 cups bread flour (22.5 ounces)
2 teaspoons salt (.5 ounce)
2 teaspoons instant yeast
6 tablespoons olive oil (.22 ounces)
2 cups water, at room temperature (16 ounces)
½ cup Rosemary Oil
Extra olive oil for the pan
Caramelized Sweet Onions

Combine the flour, salt and yeast in a large mixer bowl. Add the olive oil and water and stir with a spoon or paddle attachment for a few minutes until a cohesive dough forms. Switch to the dough hook and mix on medium for 5-7 minutes until a smooth tacky dough is formed. Additional flour may be added to achieve a dough that will clear the sides of the bowl but stick to the bottom.

Sprinkle a 6-inch square flour bed on the counter and using a scraper transfer the dough and pat into a rectangle shape dusting liberally with flour. Let the dough relax for 5 minutes.

Coat your hands with flour and stretch the dough on each end until double the size. Fold it, letter style, over itself to return to a rectangular shape. Mist the top with spray oil, sprinkle with flour and cover loosely with plastic wrap to let rest for 30 minutes.

Stretch and fold the dough again and let rest for another 30 minutes. Repeat once more after the rest. Allow the covered dough to sit on the counter for 1 hour until swollen or nearly double the size

Line a 17 x 12 inch sheet pan with parchment paper and drizzle a good amount of olive oil and spread it evenly over the surface. Using oiled hands or a scraper, carefully transfer the dough to the pan maintaining the rectangle shape

Spoon half of the Rosemary oil over the dough and using your fingertips, gently dimple the dough and spread it around until it fills the pan. Be careful not to tear or rip the dough and keep the thickness as even as possible. If the dough springs back, let it rest for around 15 minutes and continue dimpling. Use more Rosemary oil as needed

Cover the pan loosely with plastic wrap and refrigerate the dough overnight. The dough can keep for up to 3 days at this point. If you’d like to bake the same day, let the dough rest for another hour or until double the size and proceed to the baking stage.

On the day of baking, remove the pan from the fridge and drizzle additional oil and dimple allowing the dough to fill the pan completely. Add the Caramelized Sweet Onions and cover the dough with plastic wrap and allow to sit in room temperature for about 3 hours or double in size to proof

Preheat the oven to 500°F

Place the pan in the middle of the oven and lower the temperature to 450°F and bake for 10 minutes. Rotate the pan halfway and continue to bake for 5-10 minutes or until a light golden brown. Remove focaccia when done onto a cooling rack and allow 20 minutes to rest before serving.

Caramelized Sweet Onions
1 large Sweet Onion (Spanish Onions work as well)
1 tablespoon butter or Extra virgin olive oil
1 tablespoon white or red wine vinegar (optional)
Water
Salt

Cut the onion into thin slices

Melt butter or oil in a skillet over medium heat and add onions with a pinch of salt.

Continue to cook the onions for 40 minutes, checking every 5-10 minutes adding water or vinegar to prevent burning

Rosemary Infused Oil
1 cup Extra virgin Olive Oil
1/2 cup chopped fresh Rosemary
1 teaspoon sea sal

Warm olive oil to about 100° in a small sauce pan. Add chopped rosemary and salt. Allow the herbs to marinate in the oil while you prepare the focaccia. Leftover oil keeps in the fridge for about 2 weeks.