If I told you I had grilled cheese for dinner, you’d probably assume I meant the delicious toasty, cheesy sandwich that I happen to
have an unnatural obsession with love. But no! This time I meant I had cheese that I grilled! Now if you are wondering how long I had to scrub a horrendously gooey cheese mess off my grill, then I would like to introduce you to halloumi, the cheese that’s made to grill! Seriously, is there anything cheese can’t do?!?! Halloumi is a sheep and/or goat’s milk cheese with a really high melting point. This means it grills like a beauty! It gets a nice golden crust and gooey, melty inside. Cheese heaven, I am telling you. The texture reminds me of squeaky mozzarella but the taste is salty like feta. It’s the perfect cheesy compliment to this fresh and zesty salad. It’s a great, light vegetarian meal, perfect after indulging in a little too much [insert food that makes you lose all will power until it’s completely hoovered up here]. So go out and track down some halloumi, you can thank me later for your new favourite salad addition.
Grilled Halloumi and Quinoa Salad
From The Kitchn
Serves 2 as a main, 4 as a side/appetizer
- 2 tsp red wine vinegar
- 1/2 tsp sugar
- 1 small clove garlic, chopped
- 1/8 tsp red pepper flakes
- Kosher salt (I used sea salt)
- Freshly ground black pepper
- 1/2 cucumber, peeled and diced
- 1 scallion or green onion
- 1/2 cup quinoa
- 1 cup water
- 2 Tbsp extra virgin olive oil
- 1/2 lemon
- 1/4 cup chopped flat leaf parsley
- 2 Tbsp chopped mint
- 3 cups lettuce leaves, arugula,or other salad greens
- 8 ounces halloumi cheese, cut into 8 slices
- In a medium bowl, whisk together red wine vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper. Add cucumber and scallion and toss to combine. Cover and let stand.
- Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
- In a large bowl, whisk together olive oil and 2 teaspoons lemon juice. Add cooled quinoa, parsley, mint and lettuce to the bowl and toss to coat.
- Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about 2 minutes on each side. (Cheese can also be grilled in a panini press, or an electric grill.) When done, squeeze a little lemon juice over the cheese.
- Arrange quinoa salad on two plates and top with halloumi and cucumbers (without liquid).
- This can be made up to a day ahead and refrigerate. For best texture, add the lettuce and grill the halloumi just before serving.