Roasted Vegetable Salad & Fried Nabulsi cheese
I know what you are thinking right now…. fried cheese – I’m for sure clicking this recipe post!  Well, you made the right decision :).  As you can tell from my recent blog posts I am really into roasted vegetables right now, and that’s not just because I am trying desperately to lose a few pounds (which would be made easier by giving up red wine but that’s just not going to happen).  I can’t get over the richness the veggies get after they have been roasting, combined with the saltiness you get from this cheese, this is so so good.
I found this cheese at a local store in Houston, Phoenicia Specialty Foods, carrying mostly Mediterranean and Middle Eastern foods. Â Nabulsi cheese is like something I have never had before… if I had to explain it I would say it’s really close to feta but more firm and much more salty. Â It’s typically a middle eastern cheese made from sheep or goats milk, found mainly around Syria, Lebanon and Jordan. Â The flavor is out of this world, and there is a really funny almost squeaky feeling and noise when you eat it. Â It’s so yummyyy!!! Â So I thought, why not doll up my favorite vegetable salad with some fried Nabulsi cheese! Â Fried cheese makes everything better :)!
Here is the Nabulsi cheese (I’ve seen it spelled differently several ways) – The saltiness works incredibly well with this salad, and adds a really nice flavor!
This salad is out of this world!! Â I suggest serving it with some grilled chicken and rice – YUM!!!! Â Commence mouth-watering…
I used all my fresh vegetables from the farm share I participate in… his stuff is always incredibly fresh and so flavorful!
Ingredients
- 2 small butternut squash, or 1 medium, seeded and chopped into 1/2 inch cubes
- 6 baby eggplants, or 2 medium eggplants cut into 1/2 inch slices
- 1 zuchinni, peeled and cut into 1/4 inch slices
- 1/2 white or sweet yellow onion, diced
- about 1 cup fresh parsley, minced
- 1 sweet potato, cut into 1/2 inch cubes
- 2 ripe roma tomatoes or heirloom tomatoes, chopped
- about 10 mint leaves, chiffonade
- about 10 basil leaves, chiffonade
- 2 tbsp. fresh tarragon, minced
- 1 mild pepper, minced
- 1 lemon zested, and half juiced
- about 1/4 to 1/2 cup Nabulsi cheese, cubed
- olive oil
- salt to taste
- Italian seasoning to taste
Instructions
- Preheat oven to 425 degrees F. Place foil on baking sheets and line with parchment paper. Brush olive oil on parchment paper and sprinkle with salt. Lay out the zucchini and eggplant slices, and brush tops with more olive oil and sprinkle with salt. In another baking dish, line it again the same way. Place sweet potato and squash cubes in and sprinkle with salt, pepper, olive oil, and Italian seasoning. I sprinkle Italian seasoning to taste, I don't measure, just don't add too much (about 1/8 tsp. should be good).
- Place everything in the oven. Bake the eggplant and zucchini for 18 minutes, then remove, flip, and place back in for another 5-6 minutes until the eggplant starts to turn golden. The squash and zucchini will need to be stirred about halfway through, baking a total of about 20-25 minutes, or until al dente. I like for them to have a little bit of a bite, it makes the texture of the salad so much better, so be sure to test them around the 18-20 minute mark. Once all the vegetables are done roasting, remove and set aside to cool.
- Place all cooled vegetables in a large serving dish and top with freshly diced onion, parsley, herbs, tomato, peppers, zest, lemon juice, and sprinkle with salt. Drizzle a touch of olive oil in, I would say no more than 1/8 cup. Stir the salad to combine all the ingredients well.
- In a small saute pan, heat a drizzle of olive oil. Place the nabulsi cheese in the pan and fry for about 1-2 minutes until golden. Stir frequently after 30 seconds so the cheese doesn't burn. Then remove and top the salad and serve!! I love to serve this salad with grilled chicken and rice.
Your presentation is incredible!! Looks fantastic. A good, healthy, filling meal. You did it again!!
I didn’t even know what “Nabulsi” Cheese was but now I want to visit a nabulsi cheese factory! What an amazing dish…gonna try it as soon as I learn to cook.
This looks amazing!
Amazing Lizzy….
I love how nicely that cheese fries on the on side…..
Definitely presented everything beautifully as always…. (Must improve my camera and lighting technique if I’m ever to reach close to you)
Just looking at it leaves my mouth watering….
This is Definitely Delish
You are so kind!! It was DEFINATELY DELISH! 🙂 This is one of my favorite parts about blogging though I have to say – meeting new people who share the same passions and appreciate what we do! You keep up the amazing work too, your presentation always inspires me!!
This looks so very delicious. It is very healthy idea for a meal.
never heard of this cheese but i sooo want this!!!
Wow this looks absolutely incredible! I love roasted veggies and all of the colors here are beautiful. I’ve never heard of Nabulsi cheese, is it similar to Haloumi? I look forward to trying this!
♥ Lisa
Strum Simmer Sip
It is very similar to Haloumi!!! You will love it!! Thanks so much :)!
Any recipe that starts w/ the words “fried cheese”, you can count me in!
Oh this looks like an amazing summer dish served with some grilled chicken. Nice and light during this heat!
I have never heard of nabulsi cheese, but that doesn’t matter, I want to try it and frying it is wonderful. Fried cheese can never be bad.
Such a tasty looking veggie bowl! Roasted vegetables are so flavorful and I’m so on board with trying the fried cheese!
Looks like a delicious, healthy salad!