grilled halloumi over kale salad
Grilled Halloumi Salad.JPEG

Halloumi is a semi-hard, brined cheese that has a very high melting point, so it can be easily fried or grilled in a hot pan without melting. It is a mix of goat's and sheep's milk, and often has a slightly salty flavor and pleasing texture that stands up well in many types of dishes. I prefer to add it to salads as a lighter protein alternative to chicken, steak or fish. It's a great option for you vegetarians out there! I would recommend serving this dish with a dry rose wine.

  • Cauliflower (1 head, roughly chopped into bite-sized pieces)

  • Carrots (4-6 large carrots, chopped into 3-inch spears)

  • Olive oil (4 tablespoons total)

  • Halloumi cheese (1 8-ounce block, cut into thin slices; often sold in cheese sections of supermarkets in packaging)

  • Canola oil (1 tablespoon)

  • Kale (1 large bunch, stalks removed and roughly chopped)

  • Red onion (1/4 cup, finely chopped)

  • Apple cider vinegar (2 tablespoons)

  • Honey (1 tablespoon)

  • Salt (1/2 teaspoon)

  1. Preheat the oven to 400 degrees.

  2. On a large cookie sheet, spread the chopped cauliflower pieces and carrot spears into a thin layer. Drizzle with 2 tablespoons of olive oil, salt and pepper.

  3. Roast the vegetables until lightly browned and cooked through, approximately 25 minutes. Turn once or twice during roasting period to ensure even browning.

  4. Remove the vegetables and let cool while preparing the rest of the salad.

  5. Heat 1 tablespoon of canola oil in a metal pan over high heat for a few minutes. Using tongs, place the individual pieces of halloumi in a single layer on the pan; do not overcrowd.

  6. Cook the halloumi for 3 to 4 minutes on once side, then use tongs to turn and brown evenly on the second side for approximately 2 more minutes. Remove the halloumi pieces to a cool surface.

  7. In a large mixing bowl, combine the chopped kale, roasted vegetables, and chopped red onion.

  8. In a separate small bowl, whisk 2 tablespoons of olive oil, cider vinegar, honey and salt. Taste and adjust seasoning as needed. Add the dressing to the mixing bowl and toss the salad until evenly combined. 

  9. To serve, transfer the salad to a serving bowl or platter and top with browned pieces of halloumi.