You say salad and some people say boring.You say Halloumi and most people say what? You tell someone you are going to make them a salad with grilled cheese and they probably won’t believe you. Yet, that is exactly what you can do when you use Halloumi.
For those of you that have never heard of Halloumi before, it is a sheep milk cheese that originated in Cyprus and is very popular with chefs that like to grill, because it can hold its shape under heat due to its high melting point.
The first time I had Halloumi, I was living in Cyprus and one of the locals handed me a mason jar with a white ball floating in water from the Mediterranean. I had no idea my life was about to change and over the next 6 months I had Halloumi with everything, but every time it was always grilled. With this salad I wanted to try something different. To complement the heartiness and saltiness of the cheese, we decided to encrust it with pecans. The extra crunch that the pecans provide to the cheese make for an out-of-this-world eating experience.
For this salad, the cheese is the star of the show and we put careful thought into the different flavors and textures that we are pairing this with. Our focus is on the slightly salty cheese, but we still want a healthy and full-flavored salad. To run the full gauntlet of flavor we have brought in tangy blood oranges and fresh tart raspberries. I have placed them all over a bed of greens and added a dollop of quinoa for flavor. To tie everything together we decided to use Litehouse® Raspberry vinaigrette.
This is a full flavor salad that is not overly filling and great as a light lunch or as an accompaniment to any meal that needs an injection of sweetness.