Chickpea halloumi salad
Halloumi originated in Cyprus and it’s also favourite in Greek recipes. It’s a firm, squeaky and salty cheese traditionally made from sheep or goat milk. Since it has a high melting point, you can sear it or grill it and it will become crisp on the outside while the inside stays warm and chewy. Plus it’s a great option for a vegetarian meal.
YIELDS
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TO
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Ingredients
Dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon za'atar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, grated or finely chopped
- 4 tablespoons olive oil
Halloumi
- 1 tablespoon olive oil
- 12 ounces halloumi cheese, cut into 1/2-inch thick slices
Salad
- 2 hearts romaine lettuce, coarsely chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup kalmata olives, pitted and halved
Directions
Dressing
- Whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl.
- Whisk in four tablespoons of oil.
- Set aside for salad.
Halloumi
- Heat a cast-iron skillet over high.
- Add the remaining one tablespoon of oil and swirl to coat.
- Working in batches, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.
Salad
- Add romaine lettuce, chickpeas, cucumber, onion, and olives to the dressing and toss to combine.
- Divide among plates and top with cheese. Serve and enjoy!
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