If you’re in search of a salad overflowing with health benefits and brimming with tasty and vibrant ingredients (there’s a saying that the more colorful your plate, the better it is for you), then this salad is just what you need. Adorned with crispy-on-the-outer layer, gooey-on-the-inner haloumi, it can serve as a standalone vegetarian lunch or as a delightful complement to grilled lamb or chicken. The dressing provides a sharp and tangy counterpoint to the haloumi’s saltiness, adding a touch of zing and a hint of heat to the entire dish.
Ingredients: (Serves 4-6)
- 120 g assorted salad greens
- 1 each of medium-sized red, yellow, and green bell peppers
- 2 carrots
- 1 medium-sized fresh beetroot
- 250 g assorted cherry tomatoes
- 2 cobs of fresh corn
- handful of fresh flat-leaf parsley
- 1 small bunch of chives
- 1/3 cup pumpkin seeds
- 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 chili flakes
- sea salt and black pepper
Preheat your oven to 180 C. Spread the pumpkin seeds and pecans on a baking sheet and toast for 10 minutes until they become fragrant and crunchy. Remove from the oven and allow to cool. Dice the bell peppers into 1 cm cubes. Peel and julienne the carrots. Peel and julienne the beetroot, keeping it separate to prevent its intense purple juice from coloring the other ingredients. Halve the cherry tomatoes. Using a sharp knife, 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, lemon juice, capers, and chili flakes in a small glass jar with a lid. Shake thoroughly and season to your liking with sea salt and black pepper. When ready to serve, mix all the salad components together and place them in a serving bowl. Heat a non-stick skillet over medium heat and add the remaining olive oil. Slice the haloumi into 8 pieces and pan-fry until golden brown. Top the salad with the haloumi, drizzle with the dressing, and serve immediately.
**Vibrant Vegetable Salad with Grilled Halloumi Cheese: A Sensory Delight**
When it comes to crafting a dish as visually appealing as it is delectable, few recipes can compare to a vibrant vegetable salad topped with grilled halloumi cheese. This lively, nutrient-rich dish combines fresh ingredients with savory, golden-hued halloumi, making it an ideal choice for a light lunch, a dinner side dish, or even a stunning centerpiece for a gathering. Let’s explore what makes this salad exceptional and how you can effortlessly prepare it at home.
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### **Why Opt for a Vegetable Salad with Halloumi?**
1. **A Kaleidoscope of Colors and Textures**
A vibrant vegetable salad delights not only the palate but also the eyes. By including a range of fresh vegetables, you can create a dish bursting with bright shades of green, red, orange, yellow, and purple. The crunch of raw veggies pairs beautifully with the creamy, slightly elastic texture of grilled halloumi cheese, creating a fulfilling sensory experience.
2. **Nutritional Dynamo**
This salad is brimming with vitamins, minerals, and antioxidants, making it a great way to nourish your body. The vegetables deliver vital nutrients like vitamin C, vitamin A, and fiber, while halloumi cheese contributes a serving of protein and calcium. Together, they offer a balanced and wholesome meal.
3. **Halloumi: The Highlight Ingredient**
Halloumi, a semi-firm cheese from Cyprus, is renowned for its unique ability to retain its shape when grilled or fried. Its salty, tangy profile harmonizes perfectly with the fresh, crisp vegetables, introducing a rich and savory dimension to the dish. The golden crust that develops during grilling elevates the cheese to an entirely new realm of tastiness.
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### **Ingredients for the Ultimate Salad**
To prepare a vibrant vegetable salad topped with grilled halloumi cheese, gather the following ingredients. Feel free to adjust based on your tastes or seasonal availability:
#### **For the Salad:**
– **Mixed greens** (like arugula, spinach, or romaine)
– **Cherry tomatoes**, halved
– **Cucumber**, cut into slices or cubes
– **Bell peppers** (red, yellow, or orange), thinly sliced
– **Red onion**, thinly sliced
– **Grated carrots**
– **Radishes**, thinly sliced
– **Avocado**, sliced (optional)
– **Fresh herbs** such as parsley, mint, or basil for garnish
#### **For the Halloumi:**
– 1 block of **halloumi cheese**, cut into ½-inch thick slices
– 1-2 tablespoons of **olive oil** for grilling
#### **For the Dressing:**
– 3 tablespoons **extra virgin olive oil**
– 1 tablespoon **lemon juice** or **balsamic vinegar**
– 1 teaspoon **honey** or **maple syrup**
– 1 teaspoon **Dijon mustard**
– Salt and pepper according to taste
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### **Step-by-Step Guide**
#### **1. Prepare the Vegetables**
Begin by washing and preparing all the vegetables. Arrange them in a large salad bowl or platter, layering the greens at the base and placing the colorful vegetables atop. For a more artistic display, group the vegetables by color or scatter them harmoniously for a lively blend.
#### **2. Grill the Halloumi**
– Heat a non-stick grill pan or skillet on medium heat.
– Lightly brush the halloumi slices with olive oil to avoid sticking.
– Place the slices on the heated pan and grill for 2-3 minutes on each side, or until golden brown with grill marks. Watch closely to avoid overcooking, as halloumi can become chewy if cooked too long.
– Set the grilled halloumi aside after removing it from the pan.
#### **3. Prepare the Dressing**
In a small bowl, whisk together olive oil, lemon juice (or balsamic vinegar), honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning as required.
#### **4. Assemble the Salad**
Drizzle the dressing over the salad and gently toss to ensure the vegetables are evenly coated. Arrange the grilled halloumi slices on top of the salad. Garnish with fresh herbs for an added burst of flavor and color.
#### **5. Serve and Savor**
Serve the salad right away while the halloumi remains warm. Pair it with crusty bread or pita for a more substantial meal, or relish it on its own.
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### **Success Tips**
– **Opt for Fresh Ingredients:** The quality of your vegetables and halloumi will significantly impact the final dish. Choose fresh, seasonal produce whenever you can.
– **Get Creative with Add-Ins:** Enhance your salad with roasted vegetables, nuts,