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Halloumi and Citrus Salad with Curried Maple Dressing

Serves 4


    Halloumi and Citrus Salad with Curried Maple Dressing

    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


    • 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


    Per serving:

    • calories313
    • protein11g
    • fat28g
      • saturated fat3g
      • trans fat0g
    • carbohydrates7g
      • sugars3g
      • fibre3g
    • sodium303mg



    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.


    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.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    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.