If you haven’t tried Halloumi you should definitely make it your next task.

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!

It reminded me of the blanco cheese or queso Paisa we used to have in Venezuela,  very similar in flavor but queso paisa is lower in salt and it isn’t as rubbery so you can eat it fresh. It also has a great melting point and we love to grill it toasty and have it for breakfast and over fresh bread or toasts as a light dinner.  I used to buy it in Miami at the grocery store and also in some stores here in St Pete until a couple of years ago. Now I can’t find it anywhere.

Luckily, there’s Halloumi. Even though is a little expensive and in my opinion is not as good as queso paisa (just saying), it is delicious! You probably won’t find Halloumi in your regular grocery store but it is available at Whole Foods and it even comes sliced at Trader Joe’s. 

I love to have salads as the main course. Loaded with protein, nuts, and a good dressing they are the perfect meal (and let’s face it, easier to clean up afterward!).

So I decided to make a Grilled Halloumi Salad with quinoa, dry figs, cherry tomatoes, sliced cucumber, watermelon radish, and pine nuts. Dressed with a simple honey balsamic vinaigrette.

I used dry figs to infuse some sweetness into the salad and balance the saltiness of the cheese. I also added a light honey balsamic vinaigrette to add another layer of sweetness to the dish.

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

It is as simple as while you’re grilling the Halloumi you start to build your salad. With a layer of mixed greens, radish, tomatoes, cucumber, and toasted pine nuts. Place the Halloumi on top and drizzle with the vinaigrette. I would suggest serving the salad while the Halloumi is warm (it just tastes better!).

Here’s the recipe.

Grilled Halloumi Salad with Quinoa and Dry Figs

Serves 2

Ingredients

Salad

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 dried figs, sliced

1/3 of an English cucumber, finely sliced

1/4 of a 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

 

 

 

 

Instructions

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.

Place pine nuts in a medium pan and toast at medium temperature stirring constantly (approximately 3 minutes) and set aside.

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.

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.

Place 2 cups of mixed greens on each plate and add half the portions of tomatoes, cucumber, radish, figs and pine nuts.

Drizzle with the vinaigrette and enjoy!