If you’re in search of a salad brimming with health benefits and filled with tasty and vibrant ingredients (there’s a saying that the more colorful your dish, the healthier it is), then this salad is perfect for you. Adorned with crispy-on-the-outside, oozy-on-the-inside haloumi, it can serve as a standalone vegetarian lunch or a fantastic complement to some grilled lamb or chicken. The dressing is notably sharp and tangy, balancing the haloumi’s saltiness while adding zest and a hint of heat to the entire 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
- handful 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 oven to 180 C. Spread the pepitas and pecans on a baking tray and bake for 10 minutes until they emit a toasty aroma and achieve a satisfying crunch. Remove from the oven and let cool. Dice capsicums into 1 cm square pieces. Peel and julienne the carrots. Peel and julienne the beetroot, keeping it separate from the other ingredients to avoid staining them with its deep purple juice. Halve the tomatoes. Using a sharp knife, remove the kernels from the corn cobs. Roughly chop the parsley and snip the chives. Prepare the dressing by combining 2 1/2 tablespoons olive oil, lemon juice, capers, and chilli flakes in a small glass jar with a lid. Shake well, then season to taste with sea salt and black pepper. When ready to serve, combine all the 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 pan fry until golden brown. Place the haloumi on top of the salad, drizzle the dressing over, and serve right away.
**Vibrant Vegetable Salad with Grilled Haloumi Cheese: A Colorful and Wholesome Delight**
Salads have been praised for their flexibility and health advantages, providing a crisp and nutrient-dense choice for meals. Among the countless salad varieties, the vibrant vegetable salad with grilled halloumi cheese is particularly appealing and fulfilling. This dish not only mesmerizes with its vivid colors but also delights the palate with its distinctive mix of textures and flavors.
**Ingredients and Preparation**
To whip up this vibrant vegetable salad, begin with a medley of fresh, seasonal vegetables. Popular selections include cherry tomatoes, bell peppers, cucumbers, red onions, and carrots. These vegetables not only offer a palette of colors but also deliver various nutrients, such as vitamins A, C, and K, along with dietary fiber.
1. **Cherry Tomatoes**: Halve them to release their juicy sweetness.
2. **Bell Peppers**: Opt for a combination of red, yellow, and orange to add color and crunch.
3. **Cucumbers**: Slice thinly or dice for a refreshing and hydrating element.
4. **Red Onions**: Incorporate thin slices for a touch of sharpness and color contrast.
5. **Carrots**: Shred or julienne for sweetness and a vivid orange appearance.
**Grilled Halloumi Cheese**
Halloumi cheese, a semi-hard cheese from Cyprus, is famed for its high melting point, making it perfect for grilling. Its salty, savory essence and firm consistency complement the fresh vegetables excellently.
1. **Slicing and Grilling**: Cut the halloumi into thick slices, roughly 1/4 inch thick. Preheat a grill or grill pan over medium-high heat. Lightly grease the grill to deter sticking, then grill the halloumi slices for 2-3 minutes on each side until they form a golden-brown crust.
2. **Flavor Enhancement**: For an additional flavor boost, marinate the halloumi in olive oil, lemon juice, and herbs like oregano or thyme before grilling.
**Assembly and Dressing**
Once the vegetables and halloumi are prepped, it’s time to put the salad together. Arrange the vegetables in a sizable serving bowl or platter, layering them for aesthetic appeal. Crown with the grilled halloumi slices.
For the dressing, a simple vinaigrette is ideal. Combine extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper. Whisk until emulsified, then drizzle over the salad. For an extra depth of flavor, you might add a teaspoon of honey or Dijon mustard to the dressing.
**Nutritional Benefits**
This vibrant vegetable salad with grilled halloumi cheese is not just a visual treat but also a nutritional powerhouse. The vegetables provide crucial vitamins, minerals, and antioxidants beneficial to overall health. Although halloumi cheese is higher in sodium, it offers a good source of protein and calcium.
**Serving Suggestions**
This salad can be enjoyed as a light main course or side dish. It pairs wonderfully with grilled meats or seafood for a more substantial meal. For a vegetarian alternative, serve it alongside quinoa or couscous.
**Conclusion**
The vibrant vegetable salad with grilled halloumi cheese showcases a delightful mix of fresh, colorful vegetables and savory grilled cheese. Its harmonious blend of flavors and textures makes it a standout dish for any occasion. Whether you’re aiming to impress guests at a dinner gathering or simply indulge in a healthy meal, this salad is guaranteed to please both the palate and the eye.