Crispy Halloumi Salad
This crispy halloumi salad combines golden-brown halloumi cheese with nutty quinoa, tender summer squash, and a vibrant green tahini dressing, making it a nutritious and flavorful meal.
Ingredients
- ½ cup quinoa
- 1 cup water
- Salt
- 4 tablespoons extra virgin olive oil, divided
- 1 medium summer squash or zucchini, cut crosswise into ¼-inch-thick rounds
- Salt and freshly ground black pepper
- 1 teaspoon dried Italian seasoning
- 8 ounces halloumi cheese, cut lengthwise into ½-inch-thick planks
- 2 cups baby arugula
- ¼ cup coarsely chopped fresh mint
- ¼ cup chopped Maple Pecans or toasted nuts (walnuts, pistachios, or almonds)
- 2 tablespoons pomegranate arils (or dried cranberries)
Instructions
- Cook the quinoa: Combine quinoa, water, and a pinch of salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let quinoa steam, off heat, for an additional 5-10 minutes before fluffing with a fork.
- Sear the squash: Heat 2 tablespoons of olive oil in a skillet over medium-high. Cook squash slices in a single layer for 2-3 minutes until browned. Flip, season with Italian seasoning, and cook for another 1-2 minutes.
- Sear the halloumi: After patting slices dry, heat the remaining oil over high. Sear each side for 1-2 minutes until golden and slightly crisp. Cube the cooked halloumi.
- Assemble your salad: Toss quinoa and arugula with green tahini dressing. Layer squash slices and halloumi over top. Garnish with mint, nuts, and pomegranate arils for a pop of color and crunch.