Grilled cheese isn’t just a sandwich. Try grilling halloumi cheese and you’ll want to put it on top of everything.
Let’s talk about grilled cheese. No, not the sandwich that’s grilled with cheese in the middle, I’m talking about actual cheese that is grilled. Did you know that there are cheeses in this world that you can literally throw right on the grill and it won’t melt all over the place? If you didn’t already know it’s name, I introduce you to halloumi. A hard, slightly salty hard cheese that forms beautiful grill marks and is my new favorite addition to practically any dish, hence today’s salad. But I’ve also used it on top of burgers and pasta!
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GRILLED HALLOUMI SALAD
1 ripe avocado
1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)
1 Tbsp chopped fresh parsley
1 Tbsp lemon juice
1 clove garlic
Salt and pepper, to taste
1/4-1/2 cup milk
8 oz. halloumi, sliced
10 oz. mixed spring salad greens
1/2 cup sliced sun-dried tomatoes
1/4 cup sunflower seeds
- Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency.
- Heat greased grill or grill pan over medium-high heat. Grill halloumi until grill marks form on both sides, about 1-2 minutes.
- Divide greens among 4 plates, and top with halloumi, tomatoes, sunflower seeds, and a drizzle of dressing.
Source: Dressing adapted from Simple Delicious.