Halloumi cheese is one of the rare cheeses, that can be fried, or grilled, and still keep its shape, while obtaining a wonderful new flavor and color. It is one of my favorite cheeses to use as an addition to salads.
The following salad started with that in mind, and quickly evolved into a tasty mix of ingredients and textures. All were placed on a large wooden cutting board, allowing each guest to create their own version.
The base for the salad was a mix of baby greens, including tangy baby sorrel leaves, and a hefty amount of fresh cilantro.
To add crispy fresh texture to the leaves, I’ve used kohlrabi – a pale green (sometimes purple) bulb vegetable, with a white flesh and slight sweetish flavor. Another crispy element were elongated shaped “breakfast radishes”, which have milder flavor than the more common radishes.
As I’m very fond of cheese and fruit combination, I chose to add juicy fresh red and green grapes, along with a ripe sweet apricot, as the fruity addition to the mix. Thinly sliced green jalapeno added a mild spicy and fresh flavor, to round it all up.
Instead of preparing a salad dressing, I simply placed on the board fresh lemon wedges, sea salt, four peppers mix and extra virgin olive oil, for each guest to season the salad as they wished.
Served with crusty bread, iced tea or lemonade, the salad made a perfect light lunch on a hot summer day. Try it and enjoy.
Prep time: 15 minutes
4 cups pre-washed mixed baby salad greens (preferably with baby sorrel)
A generous handful of cilantro leaves, washed and dried
1 medium kohlrabi
4 French radishes
1 cup red grapes
1 cup green grapes
1 ripe apricot (or peach, or nectarine)
1 medium jalapeno
8.8 oz (250 grams) Halloumi cheese (I used one with sheep and goat milk)
2 Tbs olive oil
1 lemon, cut into wedges
Four peppers mix
Extra virgin olive oil
- Place the greens and cilantro in the center of a large wooden cutting board, or any other serving plate you prefer.
- Peel the kohlrabi, cut in half, and then into medium cubes. Cut the radishes lengthwise. Cut the grapes in half. Stone and cut the apricot lengthwise. Slice the jalapeno. Arrange all on the board.
- Cut the Halloumi cheese into thick fingers. Heat the oil in a medium pan, over medium-high heat. Fry the cheese sticks until they are golden on both sides. Add to the board.
- Add the lemon wedges, salt, pepper and olive oil, and serve.