GRILLED HALLOUMI SALAD WITH QUINOA AND DRY FIGS

Halloumi is an originally greek white cheese made usually from sheep’s milk. Although it is very common to find Halloumi cheese made with a combination of sheep, cow and goat milk.

It is a little salty and rubbery. It also has a higher melting point, which makes it perfect for grilling and frying. Once it has been grilled it gets crunchy outside and very creamy inside, a total delight!

This is such an easy recipe that I doubted to post it but then my friend Tamsin reminded me that a recipe is never too easy!

INGREDIENTS

• 1 8oz package of Halloumi cheese, sliced
• 4 cups of mixed greens
• 1 watermelon radish, sliced
• 3 tbs of toasted pine nuts
• 1/2 cup of cherry tomatoes, cut in half
• 4 – 5 dry mission dry figs, sliced
• 1/4 of cup of quinoa, rinsed and drained
• 1/2 cup of water
• Honey Balsamic Vinaigrette
• 1/3 cup of extra virgin olive oil
• 1 tbsp of honey
• 2 tbsp of balsamic vinegar
• pinch of salt and black pepper
• 1/3 of an English cucumber, finely sliced

INSTRUCTIONS

1. To cook the quinoa you can follow the package instructions. For this salad I used 1/4 cup of quinoa and 1/2 cup of water. Just rinse the quinoa with water through a fine mesh strainer for a few seconds. Place de quinoa and add the water in a small-medium saucepan. Bring to a boil, reduce heat and let simmer for 10-12 minutes (partially covered) or until water has completely evaporated. Add salt to taste, stir and cover for 5 more minutes. Fluff with a  fork.
2. Place pine nuts in a medium pan and toast at medium temperature stirring constantly (approximately 3 minutes) and set aside.
3. On the same pan spray some olive oil and start grilling the cheese at medium temperature until golden,  it will take about 2-3 minutes on each side.
4. For the vinaigrette: whisk the vinegar and honey and slowly add the oil, this way you will emulsify the vinaigrette. Add a pinch of salt and fresh ground black pepper.
5. Place 2 cups of mixed greens on each plate and add half the portions of tomatoes, cucumber, radish, figs and pine nuts.
6. Drizzle with the vinaigrette and enjoy!

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