Grilled Halloumi Salad with Quinoa and Dried Black Mission Figs
Halloumi is a cheese with origins in Cyprus. It’s traditionally made from goat and sheep’s milk, or a mixture of the two. It gained its popularity as a grilling cheese because it maintains its shape (usually rectangular) when heated, and also shows delicious-looking grill marks.
This salad is filled with different flavors and textures, all brought together with a honey-ginger vinaigrette.
Dried figs are more concentrated with an intensely suburb flavor and a chewy-rich texture that is wonderful! Both dried and fresh California figs are loaded with nutritional benefits, including:
- disease-fighting antioxidants
- calcium
- potassium
- iron
- fiber
Grilled Halloumi Salad with Quinoa and Dried Black Mission Figs
Halloumi is a cheese with origins in Cyprus. It’s traditionally made from goat and sheep’s milk, or a mixture of the two. It gained its popularity as a grilling cheese because it maintains its shape (usually rectangular) when heated, and also shows delicious-looking grill marks. This salad is filled with different flavors and textures, all brought together with a honey-ginger vinaigrette. Serves about 2.
Ingredients
For the vinaigrette:
- 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil a mild variety, such as Arbosana from California
- 2 Tbsp Sigona’s honey-ginger white balsamic
- Salt and pepper to taste
For the salad:
- 4 cups of mixed greens
- 1 to 2 radishes sliced
- 1/2 cup of cherry tomatoes halved lengthwise
- 6 to 8 Sigona’s dried Black Mission figs quartered lengthwise
- 1/2 an English cucumber thinly sliced lengthwise into strips using a mandoline or very sharp knife
- 1/2 cup cooked quinoa cooled
- 8 oz. Halloumi cheese sliced into 1” wide rectangles
- 1 Tbsp olive oil for grilling
- 3 Tbsp pine nuts toasted if desired
Instructions
- Whisk together in a medium bowl the ingredients for the vinaigrette. Set aside.
- To a large bowl, add the greens, radish, tomatoes, figs, cucumber and cooked quinoa. Drizzle in about half of the vinaigrette and toss, toss, toss until well incorporated. Divide the salad mixture between two plates.
- Heat an indoor gill pan or medium-large skillet over medium heat. Brush pan with or drizzle in the 1 tablespoon of olive oil. Add the Halloumi in a single layer, cooking for about 2 to 3 minutes a side, flipping once, until golden.
- Place grilled Halloumi slices on top of the salads, finish with pine nuts and serve. Offer remaining vinaigrette on the side.
Notes
Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
Tried this recipe?Let us know how it was!
1 Response
[…] See also: Grilled Halloumi Salad with Quinoa and Dried Black Mission Figs […]