Prepare to tantalize your taste buds with a salad that's not just a meal, but a culinary adventure! This vibrant Halloumi Salad combines the salty crunch of golden-brown cheese, the earthy sweetness of roasted beets, and the juicy burst of fresh blackberries in a symphony of flavors that will transport you straight to the sun-drenched Mediterranean coastline. Whether you're looking to impress dinner guests or treat yourself to a gourmet lunch, this recipe promises to elevate your salad game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 200g halloumi cheese
- 2 medium beets
- 1 cup blackberries
- Mixed greens (arugula, spinach)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the beets by washing thoroughly and trimming the ends. If using raw beets, wrap individually in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Alternatively, use pre-cooked vacuum-packed beets for convenience.
- Once beets are cooked and cooled, peel and cut them into medium-sized wedges or cubes. If using fresh beets, let them cool completely to prevent burning your hands.
- Slice the halloumi cheese into 1/2 inch thick rectangular pieces. Pat the cheese dry with paper towels to ensure a crisp exterior when cooking.
- Heat a non-stick skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and carefully place halloumi slices in the pan. Cook for 2-3 minutes on each side until golden brown and slightly crispy.
- While the halloumi is cooking, prepare the mixed greens by washing and gently patting them dry. Arrange the greens on a large serving platter.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette dressing.
- Arrange the roasted beet pieces and fresh blackberries over the mixed greens. Place the golden-brown halloumi slices on top of the salad.
- Drizzle the prepared balsamic vinaigrette over the entire salad just before serving. The warmth of the halloumi will slightly macerate the blackberries, releasing their sweet juices.
- Optionally, garnish with fresh cracked black pepper or some chopped fresh herbs like mint or basil for additional flavor complexity.
- Serve immediately while the halloumi is still warm, enjoying the contrast of crispy cheese, sweet blackberries, earthy beets, and peppery greens.
Tips
- Cheese Perfection: Pat your halloumi dry before cooking to achieve that irresistible golden-brown crust. A dry surface ensures maximum crispiness.
- Beet Hack: If you're short on time, use pre-cooked vacuum-packed beets to dramatically reduce preparation time without sacrificing flavor.
- Temperature Matters: Serve the salad immediately while the halloumi is still warm to experience the magical contrast between crispy cheese and cool greens.
- Vinaigrette Trick: Whisk your dressing just before serving to maintain the freshest flavor and prevent the greens from wilting prematurely.
- Herb Enhancement: Don't skip the optional herb garnish! Fresh mint or basil can add an unexpected layer of complexity to the dish.Pro tip: This salad is incredibly versatile. Feel free to experiment with different mixed greens or swap blackberries for another seasonal berry to keep things exciting!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 45mg
