Halloumi Tzaganaki

• 1 large (8-ounce) Vidalia onion
• 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
• 12 anchovy fillets in oil, drained
• 1/2 cup finely julienned roasted red peppers
• 1/2 cup pitted Kalamata olives
• 16 capers
• 1/4 cup loosely packed parsley leaves
• 1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
• 1/4 cup loosely packed mint leaves
• 1 1/2 teaspoons freshly squeezed lemon juice, or as needed
• Kosher salt and freshly ground black pepper
• 8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
• Rustic bread, for serving

1. Preheat a grill or broiler to high.
2. Cut the onion crosswise into 1/2-inch slices, keeping the rings intact.
3. Lay the slices in one layer on a baking sheet and drizzle with 1 tablespoon of the olive oil.
4. Grill or broil, flipping once, until browned and crispy on the edges, about 5 minutes per side.
5. Cool to room temperature.
6. In a medium mixing bowl, combine the onions, anchovies, red peppers, olives, capers, parsley, dill and mint.
7. Dress with the lemon juice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting the amounts as needed to taste.
8. Place a 10-inch skillet over medium-high heat.
9. Add 1 tablespoon olive oil.
10. When hot, sear the halloumi until browned on both sides.
11. Transfer to a platter and top with salad and serve with bread.

vidalia onion, olive oil, anchovy, red peppers, olives, capers, parsley, dill, mint, freshly squeezed lemon juice, kosher salt, halloumi cheese, bread

Taken from cooking.nytimes.com/recipes/10430 (may not work)