Grilled Halloumi, Beetroot &¬†Pumpkin¬†Seed Salad with Zesty Dressing
Grilled Halloumi, Beetroot & Pumpkin Seed Salad
Halloumi cheese, Cypriot of origin but popular throughout the Middle East is traditionally made from goat or sheep’s milk. Halloumi made from cow’s milk is popular¬†locally¬†and easily available in most supermarkets and delis.
The cheese has a higher than average melting point (due to fresh curd being heated before being shaped and placed in brine when it is made), and as a result it is the perfect cheese to grill. It releases a warm, nutty aroma when heated, similar to semolina frying in butter and is relatively high in protein.
*You will find a few more pics in this post than usual- I was playing a bit with positioning and lighting *
Beetroots are in season here, and paired with halloumi, spinach and¬†pumpkin¬†seeds, the salad makes a nutritious, healthy meal high in anti-oxidants. I made a zesty dressing to lift the ingredients, complimented by a scattering of mint leaves.
Please feel free to¬†substitute¬†the beetroot with a few spears of¬†blanched¬†asparagus or cooked artichoke leaves for an equally beautiful salad.
2 cups baby spinach leaves (greens of your choice)
1/2 cup¬†julienned¬†beetroot (or cooked and sliced)
120 g halloumi sliced
2 T pumpkin seeds
6 mint leaves, torn
For the Dressing
1 medium lemon, zested and juiced
1 lime, zested and juiced
40 ml extra virgin¬†olive¬†oil
1/4 t sugar
salt, to taste
Place all dressing¬†ingredients¬†in a jar with the lid on and shake well. The dressing will¬†emulsify. Set aside
In a teflon coated pan, on low heat toast the pumpkin seeds for a 30 seconds or until they start to brown. Remove and set aside.
Cut the halloumi into two- bite sized pieces and heat in the same pan, without any oil until browned on both sides.
Arrange spinach leaves on a plate,¬†followed¬†by beetroot and warm halloumi.
Top with¬†pumpkin¬†seeds and mint leaves, torn up.
Shake dressing and drizzle over. Serve immediately.