Hi friends! How’s your summer going so far? It’s crazy that it’s July already! We’re headed off to a waterpark today to have a little fun in the sun!
After all the meat eating we did July 4th weekend I am definitely in need of a light, meatless meal! How about you? Something we like to make around my house is arugula and quinoa salad topped with grilled Halloumi cheese. It’s filling, but not too filling. It’s great on its own, or as a side. Honestly, I just love eating Halloumi cheese by itself after we’ve pan grilled it! It’s slightly chewy and has a saltiness to it.
Have you tried Halloumi cheese? It’s yummy! Something my Lebanese husband introduced me to years ago. Halloumi cheese originated in Cyprus in the medieval Byzantine period and subsequently became popular throughout the Middle East. It’s a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk. Halloumi cheese is white, with a distinctive layered texture and has a salty flavor. It has a high melting point and so can be easily fried or grilled.
Here’s what you’ll need…
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- juice of 1/2 a lemon
- cucumber, chopped into small pieces
- tomato (we like the small grape tomatoes)
- halloumi cheese
- salt & pepper to taste
For the dressing, mix the olive oil, red wine vinegar, and lemon juice in a small bowl and set aside.
(1) Prepare the quinoa according to package directions – do this a little ahead of time as you want it to cool before adding it to the salad. If you forget, you can always cool some off in the refrigerator after cooking 🙂 Also, there will probably be more quinoa than you need for this recipe. Save it and use it for something else. Quinoa is great for many other recipes and salads!
(2) Slice Halloumi into 1/4 inch pieces
(3) Heat non-stick saute pan to medium and add sliced Halloumi. “Grill” for about 5 minutes per side or until they start to brown a little. The Halloumi may stick to pan a little. If you’re worried about that happening give the pan a light spritz of olive oil while pan is heating, but not too much.
(4) Place arugula in a large salad bowl and top with some of the quinoa, as much or as little as you like, and mix together.
(5) Then top salad with the tomatoes and cucumbers.
(6) Pour the dressing over and mix everything well.
(7) Plate your salad and top with the Halloumi slices.