Halloumi is the quintessential cheese for carrying flavour, making it a versatile flavour star for many different dishes. In this spring salad, we’ve joined in-season Canadian maple syrup with South Asian curry and then added this delicious Cypriot cheese. It’s a potpourri of global fusion flavours all on one plate!
Looking for an added protein kick that’s dairy free and also turns this salad into a full meal deal? Add some fava beans for extra heartiness.
Halloumi and Citrus Salad with Curried Maple Dressing
Ingredients
- 1 large pink grapefruit
- 1 large navel orange
- 1 small shallot, peeled and finely minced
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) pure maple syrup
- 2 tsp (10 mL) hot curry powder
- 1/4 tsp (1 mL) turmeric
- 1/4 tsp (1 mL) sea salt
- Generous pinch freshly ground black pepper
- 2 tsp (10 mL) extra-virgin olive oil
- 7 oz (200 g) pkg halloumi cheese, sliced into 4 equal-sized slices
- 6 cups (1.5 L) baby spinach leaves, washed and spun dry
- 4 cups (1 L) baby romaine, escarole, and/or other spring gem greens
- 3 medium-sized carrots, peeled and shaved into ribbons (optional)
- 1/4 cup (60 mL) chopped cashews, toasted
- Chopped chives, for garnish
Nutrition
Per serving:
- calories313
- protein11g
- fat28g
- saturated fat3g
- trans fat0g
- carbohydrates7g
- sugars3g
- fibre3g
- sodium303mg
Directions
01
Over bowl to catch juices, cut peel and pith away from citrus. Use 3 Tbsp (45 mL) juices for dressing and reserve the rest for another use. With sharp knife, segment orange and grapefruit and set segments aside on plate. In small bowl, to the 3 Tbsp (15 mL) fruit juices, add shallot, oil, syrup, curry powder, turmeric, salt, and pepper. Whisk together to blend. Add more seasonings to taste. Set aside.
02
In medium-sized skillet, heat 2 tsp (10 mL) oil. Add halloumi and cook until golden on both sides, about 5 to 7 minutes. On serving platter, arrange greens and tuck carrot ribbons and citrus wedges throughout. Arrange halloumi on top. Give dressing a quick whisk and then drizzle over salad. Sprinkle with toasted cashews and chopped chives, and serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
