Halloumi, Arugula, Toasted Walnuts, Sumac Vinaigrette
Restaurateur Alexis Levin of Shuk | Savannah, GA
Adapted by StarChefs | december 2024
INGREDIENTS
Butternut Squash:
½ butternut squash, peeled and cut into ½-inch slices
10 grams ras el hanout
40 grams brown sugar
Kosher salt
Olive oil
Sumac Vinaigrette:
12 grams ground sumac
10 grams sliced chives
6 grams honey
8 grams lemon juice
10 grams sliced shallots
60 grams white balsamic vinegar
1 gram kosher salt
136 grams neutral oil
To Assemble and Serve:
Yield: 4 sandwiches
1 block halloumi cheese, cut into ½-inch slices
8 ounces arugula
8 ounces toasted walnuts
4 pitas, toasted and sliced in half to form pocket
METHOD
For the Butternut Squash:
Heat oven to 350°F. In a mixing bowl, combine all ingredients. Toss until squash is evenly coated. Transfer to a parchment-lined sheet tray and roast 1 hour, or until squash is fork-tender. Let cool.
For the Sumac Vinaigrette:
In a Vitamix Commercial blender, combine sumac, chives, honey, lemon juice, shallots, vinegar, and salt. With the machine running, stream in oil until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a pan over medium heat, sear halloumi until softened. Transfer to a mixing bowl and toss with arugula, walnuts, 12 ounces Butternut Squash, and 8 ounces Sumac Vinaigrette. Stuff mixture into pitas. Transfer to serving plates and enjoy.
