One of the most underrated and versatile cheeses is halloumi - a firm and salty cheese from Cyprus, with a high melting point that makes it perfect for grilling. Turn your summer salad into a meal by pairing halloumi with the sweet + tart flavour of strawberries, combined with fresh greens + shoots from the garden - or your favourite True Local farm! This a fresh + delicious meal that is perfect for the summer season!
Prep 10 min | Cook 10 min | Serves 4
olive oil (if pan frying)
salad greens (young + tender)
seeds (pumpkin, hemp, etc.)
⅓ cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp minced shallot (about 1 small)
Kosher salt and freshly ground black pepper
For the grill - Pre-heat grill to medium heat and once heated place skewers directly on to grill and cook until sear is reached and then flip.
For the pan - Heat oil on med-high heat in a shallow pan. Remove halloumi from skewers.
Once oil is hot, place halloumi in the pan and let cook until bubbly along the edge - when flipped there should be a nice crunchy sear.
Combine dressing ingredients in small bowl + stir well.
Toss greens in to desired bowl with dressing (if serving right away), place sliced strawberries + shoots on top.
Once halloumi is cooked, remove from pan, slice or cube and top on to salad.Add seeds for garnish + enjoy!