If you're anything like me, the old weeknight salad is getting just a tad old. I know, bathing suit season is among us and you want to keep it light on a weeknight! But I also feel that I cannot eat one more spinach and grilled chicken salad again. So I started experimenting and found a few new tricks to spice up your salad game so that you can keep that fab bod without feeling like a rabbit eating that same piece of lettuce every night.
In this recipe, I replace the regular protein component such as chicken or salmon with haloumi: a salty, Mediterranean cheese like feta. It is firm and has a high melting point, so it stands up well to grilling or pan frying, and can develop a delicious crusty exterior. It’s very salty, so pairs really well with sweet, acidic, and spicy flavours. Rather than standard romaine or spinach, I opt for arugula, which is really peppery and contrasts nicely with the haloumi. To bulk up the salad and add a new element, I very thinly slice zucchini using a mandolin to create zucchini ribbons. They are not only really beautiful, but add a new flavour and texture to the salad. Don’t worry if you don’t have a mandolin. You can challenge your knife skills and try to make the slices by hand, or just cut simple thin rounds of zucchini instead. Keeping with the Mediterranean theme, I also add pomegranate seeds for sweetness, crunch, and colour, and mint for freshness.
As much as I love balsamic vinaigrette, I sometimes just need to switch it up. The salty flavour of this haloumi really lends itself to a sweeter vinaigrette. The orange vinaigrette I created is so light and summery, and pairs really well with the Mediterranean flavours in the salad. To add even more flavour, I char an orange half on the grill, and serve it alongside the salad. I love the subtle smoky flavour the charring adds, and the orange on the plate elevates the presentation to a new level! I’ve tried this grilling technique with limes and lemons as well, and find it’s a simple way to elevate both the flavour and presentation of any summer dish.
This salad is really simple and quick, healthy, satisfying, and most importantly, different from your regular salad routine! Please try it out and let me know what you think!
Grilled Haloumi Salad with Charred Orange VinaigretteTotal time: 20 minutes
Hands-on time: 20 minutes
Serves: 1
Ingredients
1 large handful of arugula
3 1/2 inch slices of haloumi, light is OK
1 zucchini, thinly sliced lengthwise
2 tbsp. pomegranate seeds
1 orange
1 tbsp. extra virgin olive oil
1 tbsp. mint, julienned
Salt and pepper to taste
Instructions
1. Preheat grill to high heat
2. In bowl, mix juice of half orange, olive oil, mint, salt and pepper. Set aside
3. Mix arugula, zucchini and pomegranate seeds in bowl
4. Place haloumi on hot grill until grill marks appear, about 2 minutes. Flip and cook for another 2 minutes
5. Place half of orange on grill, flesh side down, until slightly charred, about 3 minutes
6. Dress arugula mixture with orange vinaigrette. Place on plate, and garnish with grilled haloumi, extra pomegranate seeds, fresh mint, and grilled orange half
7. Drizzle salad with charred orange juice before eating. Enjoy!
Labels: Mains, Salads
