Halloumi And Pear Salad Food

GRILLED HALLOUMI & PEACH SALAD

Steps:

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

HALLOUMI AND PEAR SALAD

Steps:

• Shred rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on a flat surface, so for presentation, use a plate rather than a bowl).
• Halve cherry tomatoes, arrange on top of salad.
• Mix olive oil and balsamic vinegar, drizzle on top of the salad. Season with salt and pepper, if you prefer.
• Peel pear(s) and cut into small cubes. Heat butter in a pan and cook pear cubes until warm and soft. Let cool a little and pour on top of the salad.
• Slice halloumi cheese (soak in cold water first for 5-20 minutes if you want to reduce the saltiness). Heat butter in a pan and fry the slices until browned on both sides; arrange on top of the salad.
• Serve immediately while the cheese is still warm.

CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
• Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
• Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
• Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
• On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
• Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
• Enjoy!

KALE AND BRUSSELS SPROUTS SALAD WITH PEAR AND HALLOUMI

Steps:

• Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
• Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
• Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
• Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
• Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

WARM HALLOUMI WITH RADISH, APPLE & PECAN SALAD

Steps:

• To make the dressing, whisk together the lime juice, mustard, honey, oil and some seasoning. Pour half into a large bowl, add the sliced apples and pears, then gently toss everything together so all the fruit is coated. Cover and set aside. The fruit will sit happily now for up to 3 hrs without browning.
• When you're ready to eat, warm a large frying pan over a medium heat. Season the slices of halloumi with pepper (it doesn't need any salt as it's quite a salty cheese), then fry in batches for 2-3 mins on each side until the cheese is golden brown and beginning to crisp. You can keep the halloumi warm in a low oven while you fry the rest.
• At the last minute, scoop the apples and pears out of the dressing (it will have gone watery with the moisture of the fruit, so discard), and layer up on a large platter with the radishes, carrot sticks, pecans and lamb's lettuce. Top with the hot halloumi slices, then drizzle over the remaining dressing.