Mediterranean 10 min

Grilled Halloumi Salad

Name: Grilled Halloumi Salad
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 16 oz halloumi cheese, sliced 1/3-inch thick; 1 large head romaine lettuce, chopped; 1 pint cherry tomatoes, halved; 1 English cucumber, diced; 1/2 cup kalamata olives; 1/4 cup sun-dried tomatoes, sliced; 1/4 cup fresh mint leaves; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon sumac; Black pepper to taste

vegetariangluten-freehealthyquick

Ingredientsfor 2

380

Cal

22g

Protein

16g

Carbs

28g

Fat

116 oz halloumi cheese, sliced 1/3-inch thick
21 large head romaine lettuce, chopped
31 pint cherry tomatoes, halved
41 English cucumber, diced
51/2 cup kalamata olives
61/4 cup sun-dried tomatoes, sliced
71/4 cup fresh mint leaves
83 tablespoons olive oil
92 tablespoons fresh lemon juice
101 teaspoon dried oregano
111/2 teaspoon sumac
12Black pepper to taste

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Instructions

1
Heat a dry grill pan over high heat. Add halloumi slices in a single layer (no oil needed — halloumi has enough fat). Cook 2–3 minutes per side without moving until deep golden-brown grill marks form and the cheese is just softened in the center. Work quickly — halloumi is best served hot.
2
Whisk olive oil, lemon juice, oregano, sumac, and black pepper in a large bowl. Add romaine, cherry tomatoes, cucumber, olives, sun-dried tomatoes, and mint. Toss to coat.
3
Arrange salad on plates and lay hot halloumi slices on top. Serve immediately while the cheese is still warm and squeaky.