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Grilled Cheese Salad

Serves 4.

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    Grilled Cheese Salad

    Originating from Cyprus, semisoft and slightly nutty halloumi cheese is unique in that it resists melting when heated, so you can luxuriate in its warm, golden crust and velvety centre. Look for this high-protein cheese in Middle Eastern markets or in some supermarket cheese aisles. When boiled and oven roasted, quinoa is transformed into tasty crunchy crumbs. Soon you’ll want to sprinkle them on everything from salads to pasta dishes and stir-fries to soups in lieu of bread crumbs or nuts.

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    Simple swaps Come stone fruit season, you can swap out the strawberries for juicy peach slices. If you can’t locate fiery-sweet peppadew peppers, use roasted red peppers.

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    Grilled Cheese Salad

    Ingredients

    • 1/2 cup (125 mL) quinoa
    • 1 tsp (5 mL) smoked paprika
    • 8 cups (2 L) salad greens
    • 1/2 cup (125 mL) roughly chopped fresh mint
    • 1 cup (250 mL) sliced peppadew peppers
    • 2 cups (500 mL) sliced strawberries
    • 1/4 cup (60 mL) walnut or extra-virgin olive oil
    • Juice of 1/2 lemon
    • 2 Tbsp (30 mL) finely chopped parsley
    • 1 tsp (5 mL) drained capers (optional)
    • 1 garlic clove, minced
    • 1/4 tsp (1 mL) black pepper
    • 2 tsp (10 mL) extra-virgin olive oil
    • 5 oz (140 g) halloumi cheese, cut into 1/2 in (1.25 cm) thick slices

    Nutrition

    Per serving:

    • calories399
    • protein13g
    • fat29g
      • saturated fat8g
      • trans fat0g
    • carbohydrates24g
      • sugars4g
      • fibre5g
    • sodium402mg

    Directions

    01

    Place quinoa in small saucepan with 1 cup (250 mL) water. Bring to a boil, reduce heat, cover, and simmer until tender, about 12 minutes. Drain any excess water.

    02

    Preheat oven to 350 F (180 C). Place quinoa on baking sheet and toss with paprika. Bake for 25 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.

    03

    Divide salad greens, mint, peppadew peppers, and strawberries among serving plates. Whisk together oil, lemon juice, parsley, capers (if using), garlic, and pepper.

    04

    Preheat grill to medium-high. Brush halloumi with olive oil. Cook slices for about 1 1/2 minutes per side or until golden. Alternatively, pan-sear halloumi in greased hot skillet for 1 to 2 minutes per side.

    05

    Place halloumi on salad and drizzle dressing over top. Garnish with quinoa crumbs.

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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.