If you’ve never had pan-fried halloumi, get ready to be hooked on this Fried Halloumi Salad with crispy salty cheese and a tangy vinaigrette!
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh mint , chopped
- 2 tablespoons fresh dill , chopped
- 2 tablespoons flat parsley , chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon zest
- 4 cups baby spinach or arugula
- ½ cup canned chickpeas , drained and rinsed, pat dry
- ½ cup crispy fried chickpeas
- 2 tablespoons black olives , thinly sliced
- 2 tablespoons roasted red peppers , chopped
- 2 tablespoons pomegranate seeds
- 2-3 tablespoons extra virgin olive oil
- 8 ounces halloumi , cut into ¼ inch slices
Instruction
- In a small bowl, whisk together the olive oil, mint, dill, parsley red wine vinegar and lemon zest. Set side but whisk one more time before drizzling over the salad.
- Evenly divide the chosen greens, canned chickpeas, crispy chickpeas, black olives, roasted red pepper and pomegranate seeds onto 2 or 4 plates, depending on how many servings you are making. Set side or place in the fridge, if not serving immediately.
- Heat a large skillet over medium-high heat. When hot, add the olive oil and 4-5 slices of halloumi, depending on the size of the pan. Sear for a total of 4-5 minutes, turning from side to side every minute to achieve a golden-brown crust. Remove to a paper towel lined plate and continue with the remaining pieces.
- Divide the slices among the prepared salads, drizzle with the vinaigrette and serve while cheese is warm.
