"Raise your hand if you’re a halloumi fan like me! And if you haven’t tried it yet – you just have to! I am obsessed with this slightly salty cheese that once grilled becomes crunchy on the outside and deliciously creamy on the inside. It’s perfect for this salad. Its saltiness works so well with caramalised red onion and sweet dried figs, If you need more convincing - it’s easy to throw together, you can use practically any extra veggies that you have on hand plus the addition of protein-packed quinoa and nuts makes it hearty and filling enough to eat not only for lunch but also for dinner."
Grilled halloumi salad
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 8mins
Cook time 20mins
Serves or Makes: 1
Recipe Card
For the salad:
ingredients
- 100 gram sliced halloumi cheese
- 60 gram cooked quinoa (or cous cous or lentils)
- 1/2 thinly sliced red onion
- 1 handful of cherry tomatoes
- 1 garlic clove
- 2 handfuls of spinach (or mix of salads)
- 1/2 sliced zucchini
- 1 tablespoon toasted pine nuts
- 1 handful of chopped dried figs
Method
Step 1
Cook quinoa according to the instructions on the package. Heat your oven to 180oC. Place tomatoes with a dash of olive oil on a baking sheet and roast them for until they get soft. If you want to, roast your garlic and sliced zucchini too.
Step 2
Slice halloumi into even, quite thin slices and fry in on a pan until both sides are golden brown, then place on a side.
Step 3
In the same pan saute sliced red onion and cook until it camaralises.
Step 4
To assemble the salad start with quinoa, then add some spinach (or salad mix), veggies and top it up with grilled halloumi, slightly toasted pine nuts and chopped dried figs.
Step 5
For the dressing simply combine olive oil, balsamic vinegar, honey, salt and pepper. Pour the dressing over the salad before serving. Serve the salad while halloumi is warm.
For the sauce:
ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon honey
- 1 pinch of salt and pepper