If you’re in search of a salad brimming with nutritious elements and vibrant, tasty ingredients (there’s a saying that a more colorful plate means a healthier meal), this salad is perfect for you. Adorned with haloumi that’s crispy on the outside and oozy within, it can serve as a standalone vegetarian lunch or a delightful side to grilled lamb or chicken. The dressing is distinctly sharp and tangy, offering a counterpoint to the haloumi’s saltiness while injecting a touch of zing and a hint of heat throughout the salad.
Ingredients: (Serves 4-6)
- 120 g mixed salad leaves
- 1 each of medium-sized red, yellow and green capsicums
- 2 carrots
- 1 medium-sized fresh beetroot
- 250 g mixed cherry tomatoes
- 2 cobs fresh corn
- a handful of fresh flat-leaf parsley
- 1 small bunch chives
- 1/3 cup pepitas
- 1/2 cup pecan nuts
- 180 -200 g block of haloumi
- 3 tablespoons extra virgin olive oil
- juice of 1 large lemon
- 2 teaspoons capers
- 1/2 teaspoon chilli flakes
- sea salt and black pepper
Preheat the oven to 180 C. Spread the pepitas and pecans on a baking sheet and bake for 10 minutes until they are aromatic and perfectly crunchy. Remove from the oven and allow to cool. Dice the capsicums into 1 cm squares. Peel and julienne the carrots. Peel and julienne the beetroot separately to prevent its deep purple juice from staining the other ingredients. Halve the tomatoes. Use a sharp knife to slice the kernels off the corn cobs. Roughly chop the parsley and snip the chives. Prepare the dressing by combining 2 1/2 tablespoons of olive oil, the lemon juice, capers, and chili flakes in a small jar with a lid. Shake well and season to taste with sea salt and black pepper. When ready to serve, combine all salad ingredients and transfer to a serving dish. Heat a non-stick skillet over medium heat and add the remaining olive oil. Cut the haloumi into 8 slices and fry until golden brown. Place the haloumi atop the salad, drizzle with dressing, and serve right away.
**Vibrant Vegetable Salad with Grilled Halloumi: A Flavorful and Nutritious Choice**
In the world of healthy cuisine, few meals can compete with the lively nature and nutritional advantages of a vibrant vegetable salad combined with the distinct flavor of grilled halloumi. This dish not only tantalizes the taste buds but also offers a nourishing meal that is both satisfying and full of nutrients.
**Ingredients and Instructions**
To prepare this delightful salad, gather an assortment of fresh, colorful vegetables along with quality halloumi cheese. The charm of this dish lies in its adaptability, letting you use your preferred vegetables or whatever is in season. Common selections include cherry tomatoes, bell peppers, cucumbers, red onions, and leafy greens like arugula or spinach. For additional texture and flavor, consider incorporating radishes, carrots, or avocados.
Halloumi cheese, a semi-hard, unripened cheese made from a blend of goat’s and sheep’s milk, is the centerpiece of this salad. Renowned for its high melting point, halloumi is ideal for grilling, offering a savory and slightly salty taste with a firm texture that harmonizes beautifully with the fresh vegetables.
**Grilling the Halloumi**
Start by cutting the halloumi cheese into thick slices, about 1/2 inch thick. Preheat your grill or a grill pan over medium-high heat. Lightly coat the halloumi slices with olive oil to avoid sticking. Grill the cheese for approximately 2-3 minutes on each side until it forms a golden-brown crust and grill marks appear. This grilling enhances the cheese’s flavor, adding a smoky touch that complements the crisp vegetables.
**Assembling the Salad**
After grilling the halloumi to perfection, it’s time to bring the salad together. Begin by laying a base of mixed greens on a large platter or individual plates. Disperse the chopped vegetables over the greens, ensuring a nice balance of colors and textures. Lay the warm, grilled halloumi slices atop the vegetables.
**Dressing and Garnishes**
A light dressing can enhance this salad’s flavors without overshadowing the fresh ingredients. A simple vinaigrette made from olive oil, lemon juice, Dijon mustard, honey, salt, and pepper works excellently. Drizzle the dressing over the salad just prior to serving to keep the vegetables crisp.
To add an extra layer of flavor and visual interest, consider garnishing the salad with fresh herbs like mint or basil. A sprinkle of toasted nuts or seeds, such as pine nuts or sunflower seeds, can introduce a delightful crunch.
**Nutritional Advantages**
This vibrant vegetable salad with grilled halloumi cheese is not only a visual treat but also a nutritional powerhouse. The assortment of vegetables supplies essential vitamins, minerals, and antioxidants, while the halloumi cheese contributes a beneficial source of protein and calcium. The olive oil in the dressing adds healthy fats, making this salad a well-rounded meal option.
**Conclusion**
A vibrant vegetable salad with grilled halloumi cheese is a flexible dish that can serve as a light lunch, a side, or even a main course. Its lively colors, varied textures, and harmonious flavors render it an exceptional choice for anyone seeking a nutritious and delightful meal. Whether you’re an experienced cook or a beginner, this salad is simple to prepare and bound to impress. Relish the explosion of flavors and health benefits that come with each bite.