CRUNCHY HALLOUMI SALAD

It's healthy because salad. But good because fried cheese.
Makes: 2 salads                      Time: 30 minutes

CRUNCHY HALLOUMI SALAD

Adapted from Tatte's original recipe.
Makes: 2 salads                        Time: 30 minutes
Salad:
  • 1 head Boston lettuce
  • 4 radishes, thinly sliced
  • 1 crisp apple, cut into thin slices or strips and tossed with 1 tablespoon lemon juice
  • 2 medium carrots, thinly sliced on a diagonal
  • ⅓ cup golden raisins
  • ⅓ cup sliced almonds
  • 8 ounces halloumi cheese, cut into ¼-inch-thick slices
  • ⅓ cup fresh mint leaves
  • ¼ cup chopped fresh parsley leaves
Dressing:
  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tahini
  • 1 tablespoon honey
  • Salt and pepper
  1. Chop up all your ingredients first; radishes, apple, carrots and halloumi. This will make the process much easier when you need to grab each ingredient. 
  2. Mix almonds with sugar and a tablespoon of water in a large dry skillet and toast for 5 minutes, stirring until they are lightly golden and caramelized; set aside to cool.
  3. Wipe out the skillet and set it over medium heat. Add ½ tablespoon olive oil. When it is hot, add the carrots and a tablespoon of brown sugar and cook, stirring, for 5 minutes or until slightly softened. Stir in the raisins. Remove from the heat and set aside.
  4. Wipe out skillet and add halloumi slices on medium high heat. Grill for a few minutes on each side. Make sure to flip them before they start to melt!
Dressing:
  1. In a small bowl, whisk the vinegar, tahini, honey, salt, and pepper. Slowly stream in 3 tablespoons of the oil while whisking. 
  2. Arrange salad with torn lettuce. Top with radishes, apple, nuts, carrots, raisins and parsley. Dress the salad and place a few slices of halloumi on each serving.