- 4
Ingredients
- Green Chile Charmoula:
- 2 bay leaves
- 10 black peppercorns
- 1 cup unseasoned rice vinegar
- 1/4 cup sugar
- Pinch of crushed red pepper flakes
- 2 tablespoons kosher salt, plus more
- 1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
- 1 tablespoon olive oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 scallions
- 2 serrano chiles
- 1/2 cup chopped basil
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- Spiced Seed Sprinkle:
- Nonstick vegetable oil spray
- 1 large egg white
- 1/3 cup raw pumpkin seeds
- 2 tablespoons black sesame seeds
- 4 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Grilled Halloumi with Watercress:
- 1 8-ounce package halloumi, sliced 1/4 inch thick
- 1 bunch watercress, tough stems removed
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Preparation
Step 1
For vegetables:
Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi with Watercress, if desired
Charmoula:
Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
Do Ahead: Charmoula can be made 1 day ahead. Cover and chill.
Spiced Seed Sprinkle:
Preheat oven to 300°. Lightly coat a rimmed baking sheet with nonstick spray. Lightly beat egg white in a small bowl until frothy. Add pumpkin seeds, sesame seeds, sugar, salt, cayenne, and cardamom and stir to coat.
Spread out seed mixture on prepared baking sheet and bake, stirring every 5 minutes or so, until pumpkin seeds are toasted and mixture is dry, 18–22 minutes. Let cool.
Do Ahead: Sprinkle can be made 1 week ahead. Store airtight at room temperature.
Grilled Halloumi:
Prepare a grill for medium-high heat. Grill halloumi until browned and soft, about 2 minutes per side. Let cool slightly; break into large pieces. Place in a large bowl.
Add watercress, oil, and lemon juice to cheese and toss to combine; season with salt and pepper.