Halloumi Salad with Raspberry Vinaigrette

by grainnep

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.

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Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette