Grilled Halloumi & Mint Salad

Grilled Halloumi is probably one of my favorite snacks to eat either on it’s own or paired with a salad. This cheese is similar to feta, as it is more on the salty side, but once grilled is probably the only one that holds it shape well – making it perfect for grilling.
In this salad, I have paired it with some of my favorite ingredients.
Candied Pecans – the sweetness of which perfectly offsets with the salty halloumi
Pickled Onions – Raw onions can be overpowering, so this is a great alternate
Berries and Pomegranate – Strawberries, Raspberries, Cherries – all work well here
Fresh Mint – This just brings out the freshness in the salad!

The dressing is a basic mustard vinaigrette that doesn’t overpower, because you want the flavors of the salad to come through !

Grilled Halloumi & Mint Salad

An Introverted Blogger

A salad bursting with flavors from the salty halloumi to the candied pecans with a lots of fresh mint.

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Total Time 27 minutes mins

Course Main Course

Servings 7 Persons

Ingredients

  

• 6-8 big leaves of Romaine lettuce roughly torn up
• 8 slices of Halloumi cheese
• 3-4 Tbsp of pickled red onions
• Handful of raspberries handful of sliced strawberries and some pomegranate
• Candied Pecans recipe follows
• Handful of fresh mint washed and roughly chopped. You could also add a touch of basil.

For the candied pecans

• 1 /4 cup brown sugar
• 1 Tbsp water
• 1/2 cup pecans
• pinch of salt and cinnamon

For the dressing

• 1 Tbsp Dijon mustard
• 1 Tbsp of apple cider vinegar
• 1/2 a lemon freshly squeezed
• 4 Tbsp Olive oil
• salt and pepper to taste

Instructions

 

• Soak the halloumi cheese slices in some water for 5 minutes to reduce the saltiness if you prefer. Dry the pieces completely. Next, take a grill pan with medium high heat and drizzle with olive oil. Place the halloumi pieces on it, and grill for a few minutes on each side.
• Combine brown sugar, water, salt and cinnamon in a medium sauce pan and stir till the sugar dissolves and the mixture comes to a small boil. Add the pecans and cook for an additional 3 minutes. Remove from heat and spread onto a tray with parchment paper till ready to use
• Prepare the dressing by adding all the ingredients except the olive oil. Whisk to combine. Gently stream in the olive oil while whisking at the same time so that the dressing is emulsified. Set aside till ready to use.
• Layer the bottom of your salad platter with romaine lettuce. Next add some fresh mint and the grilled halloumi. Spread your berries and candied pecans. Top with some pickled onions and additional mint.
• When ready to serve, drizzle the dressing on top.

Notes

You can use any combination of berries you prefer. I used pomegranate, strawberries and raspberries. You could also use blueberries and cherries!