Tag Archives: Salads

Peach Halloumi Summer Salad with Sweet Lemon Basil Vinaigrette

Ripe Sweet summer Peaches and crispy Halloumi, a salty, sweet and tangy element in every single bite. The sweet lemon Basil Vinaigrette just brings the whole salad to WOW level. Make this at your next Barbeque, so you can grill the Halloumi on there too or make it in a griddle pan in the convenience of your kitchen. 

Either way this salad is always good, as a side, lunch or as a dinner on it’s own. And make double the dressing, because it’s delicious on everything, grilled chicken, fish, sandwiches…..

As always, the salad ingredients are all optional and inter-changeable. Use what you have on hand, and leave out what you don’t like


Prep time : 10 minutes
Cooking time : 2 minutes
Serves : 4 as a side, 2 as a light meal

INGREDIENTS:

  • 2 large bags of prepared salad mix, about 10-14 oz. / 300-400 gr.
  • 1 block Halloumi, drained and patted dry
  • 1 or two ripe peaches, pealed and cut into wedges
  • 1 or two Avocados
  • 1 cucumber, peeled
  • 1/2 cup shredded red cabbage
  • 1/4 cup pine nuts
  • 3 Spring onions
  • 1/4 cup whole Basil leafs
  • micro greens


SWEET LEMON BASIL VINAIGRETTE:

  • a handful Basil
  • 1 lemon juiced
  • 2 tbsp. Honey
  • 1 shallot finely minced
  • 6 tablespoons olive oil
  • 2 tbsp. red wine vinegar
  • Salt and freshly cracked black pepper to taste



INSTRUCTIONS:

  1. Get out a large serving platter, plate or salad dish and place all the lettuce leaves in the bowl.
  2. Place all the ingredients for the dressing in blender and blend for a minute to combine everything well.  Set aside until ready to use.
  3. Heat a small frying pan and toast the pine nuts, keep an eye on them since they burn quickly.
  4. Slice the cucumber in half lengthwise and again each half in half. Then cut into thick slices, so you end up with thick quarters. Arrange on top of the lettuce leafs.
  5. Cut the avocado in half and scoop out pieces using a small spoon and place on the salad.
  6. Arrange the red cabbage over the greens.
  7. Arrange the peaches over the greens.
  8. Slice the spring onions and sprinkle over the salad.
  9. Arrange micro greens on top of salad, if using. 
  10. Heat a griddle pan until hot. Slice the Halloumi into 1/4″ slices (1/2 cm) and place on the dry griddle pan and grill each side for one minute. Alternatively, grill on the barbeque.
  11. Place on top of the salad as soon as them come out of the pan.
  12. Sprinkle the toasted pine nuts over the salad and serve straight away with plenty of the sweet lemon basil vinaigrette. 


Enjoy!!

strawberry grilled halloumi salad

Strawberry Grilled Halloumi Salad with Honey Balsamic Dressing

strawberry grilled halloumi saladHalloumi or Challoumi or hellim is a semi-hard, unripened, slightly springy brined cheese traditionally made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Originally from Cyprus, Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. But pairs beautifully with any kind of fruit. Personally I love it best when grilled. The trick is to grill on high for a very short time, to keep it soft on the inside.
It balances perfectly with anything sweet because of the slight saltyness. Perfect for over a salad.


Prep time : 10 minutes
Cooking time : 2 minutes
Serves : 2-4


INGREDIENTS:

• 2 large bags of prepared salad mix, about 10-14 oz. / 300-400 gr.
• 1 block Halloumi, drained and patted dry
• 1 cup Strawberries, washed, de-crowned and sliced in half
• 1 or two Avocados
• 1/4 cup pine nuts, toasted
• 1/4 cup sliced Spring onions
• 1/4 cup whole Basil leafs
• 1 cucumber, peeled
• 1/2 cup radishes, sliced
• 1 passion fruit, pulp only (optional)

HONEY BALSAMIC DRESSING:

• 4 tablespoons thick balsamic vinegar.
• 2 tablespoons honey.
• 1 teaspoon Dijon mustard.
• pinch of salt.
• freshly ground black pepper.
• 1/2 cup extra virgin olive oil.

strawberry grilled halloumi salad

INSTRUCTIONS:

1. Get out a large serving platter, plate or salad dish and place all the lettuce leafs in the bowl.
2. Place all the ingredients for the dressing in a jar and shake well to combine. Set aside until ready to use.
3. Slice the cucumber in half lengthwise and again each half in half. Then cut into thick slices, so you end up with thick quarters. Arrange on top of the lettuce leafs.
4. Next divide all the radishes on top of the salad.
5. Scoop out the Avocado using a small spoon and place avocado on the salad.
6. Place the Strawberries on top and arrange all the basil leafs, tucking them in here and there so some are still visible.
7. Heat a griddle pan until hot. Slice the Halloumi into 1/4″ slices (1/2 cm).
8. Put the slices in the griddle pan and grill each side for one minute.
9. Place on top of the salad as soon as them come out of the pan.
10. Scoop the passion fruit pulp over the Halloumi.
11. Sprinkle with pine nuts and spring onion slices and serve straight away with plenty of the Honey Balsamic Dressing.

Enjoy!!
Myra XO

strawberry grilled halloumi salad

Harvest Pumpkin Salad, baked Halloumi and Chantherelles with Maple Balsamic Vinaigrette.

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I’ve got Pumpkin on my mind. Everywhere I look I see pumpkins, everything I read seems to be about pumpkins and now I can’t stop thinking about them So rather than fight it, I’d better embrace it.

No, in all seriousness I love pumpkins and I am very happy with the vast amount of Pumpkin recipes going around . In magazines, on tv and online. I have come up with a few myself and this is the first one. I had it for dinner tonight and it was so satisfying and delicious I couldn’t wait to share it. Usually I am not a fan of just having a salad for dinner because I get hungry after about an hour. But it has been two hours since I had my dinner and I think I am going to be ok until breakfast.

This salad does have a few steps to prepare but then again it is a dinner substitute so there is some work and cooking involved. But fun work….promise. And it is so pretty and delicious you could easily serve it for an informal dinner party with some freshly baked bread.

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Serves 4

   Ingredients for the salad;

  • 1 lb roast pumpkin cubes
  • 2 bags of lettuce mix, about 8 oz.
  • 4 oz. of canned lentils, drained
  • Traditional Halloumi Cheese, 7 oz
  • 14 oz. Chanterelles, gently wiped clean
  • 1 large red onion, peeled cut in half and into slivers
  • 1/3 C. Parsley leafs whole
  • 1/4 C.  dried Organic Cranberries, soaked for at least 30 minutes
  • 1/2 C. Bacon in smallish dice, (omit for vegetarians)
  • 1/2 C. Maple candied All Natural Roasted Pecans (Unsalted)
  • Maple Balsamic Vinaigrette
  • Roast pumpkin cubes;
  • Pre heat oven to 350 ° F/ 180 ° C
  • 1 lb. fresh cubed Pumpkin, peeled and seeds removed
  • 1/4 tsp. pumpkin spice mix
  • 1/4 tsp. ground cumin
  • 1/4 tsp. sweet smoked paprika
  • 1/4 tsp. Himalayan salt
  • 2 tsp. olive oil

Toss everything together and place on a baking tray covered with parchment paper. Roast for 20 minutes. Toss pumpkin half way thru cooking.

Remove from oven and let sit at room temperature.

Maple candied Pecans;

1/2 C. All Natural Roasted Pecans (Unsalted)

2 tbsp Maple Syrup

Toast the pecans in a dry frying pan for 2 minutes until pecans smell toasted. Add the maple syrup and cook for two more minutes, until syrup has reduced and all is sticky and deep golden brown. Transfer the pecans to a plate covered with parchment paper. Immediately separate the pecans with two forks. Let cool completely.

Warning: Caramel of any kind gets extremely hot so do not touch with your fingers or taste it!!!

Maple Balsamic Vinaigrette;

  • 2 tsp. prepared Dijon mustard
  • 4 tsp. Maple Syrup
  • 3 tbsp. Thick Balsamic Vinegar
  • 6 tbsp. olive oil
  • salt and pepper

Whisk the first three ingredients together until well blended and slowly add the olive oil until emulsified. Add a salt and pepper.

Before we start with the chanterelle and Halloumi it is time to prepare the salad plates first. Or salad platter, which ever you prefer. Place like this

1  Salad leafs

2 onion slivers

3 roast pumpkin cubes

4 lentils

5 parsley leafs

Now back to the chanterelle. Heat a frying pan over high heat and add the bacon dice, cook over moderate heat until really crispy, remove from pan and set aside in a small bowl.

Remove some of the fat from the pan if necessary and put it back on the heat. Add the chanterelle and cook on high heat for about four to five minutes until golden brown. Remove to a plate and put the pan back on the heat. Add the Halloumi slices and bake in a dry pan for about 1 and a half minutes on each side until crispy and soft.

Divide  the chanterelle carefully over the salad, scatter with the bacon and add the baked Halloumi slices. Decorate with the maple candies pecans and cranberries and serve straight away with the Maple Balsamic vinaigrette.

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Not quite what you were looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme img_1181

Quinoa Tabbouléh with Chickpeas and Pomegranite Seeds

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Serves 4 as a side

Quinoa is such a versatile grain, I love it! It’s cooked in minutes and basically you can do anything you like with it once it’s cooked. Plus point; it freezes really well too. Just put it in a zip lock bag in the freezer and scoop out what you need.

During the Summer, when it’s too warm to eat hot dishes I like making salads like these, where there is some sort of grain involved and you have your veggies and carbs in one dish.

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Tabbouleh is a middle eastern dish usually made with Bulgur, a kind of dried cracked wheat, but I like to use Quinoa instead since it has a lot more protein, less carbs and more fibre. Also it’s Gluten free.  Quinoa to me is a super grain, the seeds grow on large feather like branches and can be black, red or white. In Inca quinoa means “mother grain”, and I can see why.

However when you cook Quinoa it is very important that you rinse the seeds very well before cooking since they are covered in saponin, a bitter substance that works like a natural insect repellant for the plant.

Ingredients;

  • 1 1/2 C. Quinoa
  • 3 C. Stock, vegetable or chicken
  • 1 can of chickpeas, drained
  • 1/2 C. Pomegranite seeds
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup good olive oil
  • Himalayan salt
  • Freshly ground black pepper
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped flat-leaf parsley
  • 1  cucumber, unpeeled, seeded, and medium-diced

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Method;

Cook the Quinoa according to package instructions or;

Wash the Quinoa thoroughly and put in a pan, add the stock. Bring to a gently boil and cook with the lid on the pan for about 10 – 12 minutes , taste and check  to see if the Quinoa is done.

Place the Quinoa in a large bowl and let it cool before adding the chickpeas, pom seeds, scallions, cucumber, herbs, oil, lemon juice, salt and pepper. Toss and serve either cooled or at room temperature. Great with grilled meats!

Enjoy

Looking for more great recipes to try?  Be sure to check out this Watermelon Salad

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