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.
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.
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
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.
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.
Divide salad greens, mint, peppadew peppers, and strawberries among serving plates. Whisk together oil, lemon juice, parsley, capers (if using), garlic, and pepper.
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.
Place halloumi on salad and drizzle dressing over top. Garnish with quinoa crumbs.