A salad with grilled halloumi is a true delight for the taste buds. The recipe is very simple and works great not only for grilling. You can add various fruits to the salad.
Ingredients
- About 200g of Halloumi cheese (1 package)
- 100g of romaine lettuce or a mix of lamb’s lettuce and arugula
- 100g of strawberries, peaches, pears, or pomegranate seeds
- 1 young cucumber (about 80g)
- A piece of red onion (about 20g)
- 3 tablespoons of your favorite olive oil
- 2 tablespoons of lemon or lime juice
- Spices: a pinch of salt, pepper, oregano, and chili
Salad with Halloumi
Step 1: Prepare the Cheese
Cut the halloumi cheese into slices about 1012 mm thick. Coat them lightly with some olive oil on both sides. Preheat the electric grill. Place the cheese slices on the hot plates and grill them on medium power for a short time on each side. As soon as they stop releasing “water” and become golden brown, they can be removed onto a plate.
Tip: I don’t specify the exact grilling time for the cheese because everyone’s equipment is different. Halloumi is ready to eat without grilling, so it just needs to be browned on both sides. This can also be done on a grill pan or a regular pan.
Step 2: Cut the Vegetables
Tear about 100 grams of romaine lettuce into smaller pieces. Do not peel the young, fresh cucumber; just cut it into slices. Slice a piece of red onion into thin feathers. Cut 100 grams of strawberries into bite-sized pieces.
Tips: Out of season, you can use greenhouse cucumbers. They don’t need to be peeled, but it’s worth removing the oversized seed core. Romaine lettuce can be substituted with iceberg lettuce, curly lettuce, or a mix of lamb’s lettuce with a bit of arugula. Strawberries can easily be replaced with pears, pomegranate seeds, apricots, or peaches (fresh or canned), or even pineapple.
Step 3: Combine Ingredients and Serve
Place the vegetables and fruits in a bowl. Add the prepared cheese. In a small bowl, mix 3 tablespoons of your favorite olive oil with 2 tablespoons of freshly squeezed lemon or lime juice. Add a generous pinch of salt, pepper, oregano, and chili. Mix the dressing and pour it over the salad. Serve with fresh bread or croutons. I also added some basil leaves.
Tip: Toasted sunflower seeds and any olives also go well with this salad.
Enjoy!
