Halloumi & Rapini Recipe

Blend sauce

Combine roasted red peppers, toasted almonds (or hazelnuts), tomato paste, sherry vinegar, smoked paprika, optional calabrian chili paste, 1 tablespoon of the olive oil and 1/4 teaspoon salt in a blender or food processor. Pulse until smooth, scraping down sides as needed.

With the motor running, stream in remaining 2 tablespoons olive oil to emulsify. If the sauce is too thick, add 1–2 tablespoons of water to reach a spoonable consistency. Taste and adjust seasoning with remaining salt and a pinch of smoked paprika or vinegar if needed. Transfer to a bowl and set aside at room temperature.

Prepare rapini

Bring a medium pot of salted water to a boil. Trim the rapini (remove thick stems) and blanch in boiling water for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. Roughly chop and set aside.

Season halloumi

Slice the halloumi into 1/3–1/2 inch (8–12 mm) thick slices. Pat dry with paper towels. Season both sides lightly with 1/4 teaspoon sea salt (halloumi is salty so use sparingly) and 1/4 teaspoon black pepper. Rub a light coating of 1 tablespoon olive oil over slices to prevent sticking.

Sear halloumi

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the halloumi slices in a single layer (work in batches if needed). Sear for 2–3 minutes per side, until deep golden brown and crisp. Remove to a plate and keep warm.

Finish rapini

In the same skillet over medium heat, add 1 tablespoon olive oil. Add the minced garlic and cook for 30–45 seconds until fragrant (do not let it brown). Add the chopped blanched rapini, calabrian chili paste, smoked paprika, lemon zest, and lemon juice. Sauté for 2–3 minutes until heated through and flavors meld. Season with remaining 3/4 teaspoon sea salt (start with less if desired) and remaining 3/4 teaspoon black pepper, tasting and adjusting.

If the rapini seems dry, add a splash (1–2 teaspoons) of water or a drizzle of olive oil to loosen. Remove from heat.

Spoon a generous smear of romesco sauce onto each serving plate or on a communal platter.

Arrange seared halloumi slices on top of the romesco. Pile the warm rapini alongside or partially over the cheese.

Drizzle extra calabrian chili oil or scatter a little extra chili paste over the halloumi for heat if desired. Sprinkle chopped parsley or microgreens over the top.

Serve immediately with toasted bread or crostini for scooping. Recommend serving family-style so guests can combine cheese, rapini and romesco on bread.