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Grilled Vegetable Halloumi Salad July 27, 2010

Posted by Angela @ Making Food for Friends in salad.
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Ryan requested this salad for dinner on Monday night after a weekend of grilling (I believe I saw him eating a campfire “double down” beef and cheese burger….and I ate my weight in chips and dip and veggie dogs) and beers.  It was inspired by a grilled salad I bought once at Holiday Market and then never saw there again.  It’s made just as easily on a grill as in an oven, and we eat it year-round.  The ingredients are simple, but you could easily add any other veggies you might like to grill to change it up a little.

Halloumi cheese, if you haven’t had the pleasure of trying it yet, is a Greek sheep and goats milk that is typically grilled or fried before serving.  I use our grill pan to cook it—I just slice up the block into 1/2 thick slices and place them on the pan (no need to spray or oil it before hand—the cheese has enough fat in it to cook nicely without any added oil), making sure to flip over each piece as it browns.  I’ve grilled it outdoors, too, on a piece of aluminum foil, but I have always gotten WAY better results cooking it on the grill pan.

Grilled Vegetable Halloumi Salad

halloumi salad

Ingredients:
1 block halloumi cheese
Enough spinach for two salads
1 large chopped tomato (or a handful of grape tomatoes, halved)
1 bunch of asparagus, trimmed (ideally, get the skinner spears, not the fat asparagus spears)
Two portabello mushroom caps, sliced
A few tablespoons of balsamic vinegar
Olive oil
Salt & pepper
Dressing (my favorite on this salad is Brianna’s French Vinaigrette–but you could always make your own, too!)

Method:

You should have your veggies grilling & halloumi frying at the same time.  If you are grilling outdoors, you might need a hand making sure nothing burns.  But you can easily just roast the vegetables in the oven & cook the halloumi on a grill pan, making it easier for one person to handle.

Prepare the veggies to grill by tossing the asparagus spears in olive oil  and salt & pepper, and the mushroom slices in balsamic vinegar, olive oil, and salt & pepper.  Either put them in the oven to roast at 400 degrees for about 20 minutes, or grill them outdoors for 10 minutes or so.

Cut the halloumi into slices about 1/2 inch thick and grill indoors on a grill pan, making sure to flip the pieces so all sides evenly brown.

When the veggies are roasted and the cheese is browned, chop them into bite-sized pieces and served over a bed of fresh spinach and chopped tomatoes.

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