Grilled Cheese Salad

Originating from Cyprus, semisoft and slightly nutty halloumi cheese resists melting when heated, so you can luxuriate in its warm, golden crust and velvety center. (Because let’s face it: Melting cheddar cheese on a salad would just be weird.) Look for this high-protein cheese in Middle Eastern markets or in some supermarket cheese aisles. When boiled and oven roasted, quinoa is transformed into tasty, crunchy crumbs. Soon you’ll want to sprinkle them on everything from salads and pasta dishes to stir-fries and soups in lieu of bread crumbs.

Grilled Cheese Salad

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Ingredients

• 1/2 cup quinoa
• 1 tsp smoked paprika
• 8 cups salad greens
• 1/2 cup roughly chopped fresh mint
• 1 cup sliced Peppadew peppers
• 2 cups sliced strawberries
• 1/4 cup walnut or extra-virgin olive oil
• Juice of 1/2 lemon
• 2 Tbsp finely chopped parsley
• 1 tsp drained capers optional
• 1 garlic clove minced
• 1/4 tsp black pepper
• 5 oz halloumi cheese cut into 1/2 inch thick slices
• 2 tsp extra-virgin olive oil

Ingredients 1/2 cup quinoa 1 tsp smoked paprika 8 cups salad greens 1/2 cup roughly chopped fresh mint 1 cup sliced Peppadew peppers 2 cups sliced strawberries 1/4 cup walnut or extra-virgin olive oil Juice of 1/2 lemon 2 Tbsp finely chopped parsley 1 tsp drained capers optional 1 garlic clove minced 1/4 tsp black pepper 5 oz halloumi cheese cut into 1/2 inch thick slices 2 tsp extra-virgin olive oil

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Instructions

1. Place quinoa in small saucepan with 1 cup water.
2. Bring to a boil, reduce heat, cover, and simmer until tender, about 12 minutes. Drain any excess water.
3. Preheat oven to 350 F. Place quinoa on baking sheet and toss with paprika. Bake for 25 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.
4. Divide salad greens, mint, Peppadew peppers, and strawberries among serving plates. Whisk together oil, lemon juice, parsley, capers (if using), garlic, and pepper.
5. Preheat grill to medium-high. Brush halloumi with olive oil. Cook slices for about 1 1/2 minutes per side, or until golden. Alternatively, pan-sear halloumi in greased hot skillet for 1 to 2 minutes per side.
6. Place halloumi on salad and drizzle dressing over top. Garnish with quinoa crumbs.

Recipe Notes

Simple swaps

Come stone fruit season, you can swap out the strawberries in this Grilled Cheese Salad for juicy peach slices. If you can’t locate fiery-sweet Peppadew peppers, use roasted red peppers.

Nutrition Facts

Grilled Cheese Salad

Amount Per Serving

Calories 399 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 9g 45%

Sodium 402mg 17%

Total Carbohydrates 24g 8%

Dietary Fiber 5g 20%

Sugars 4g

Protein 13g 26%

* Percent Daily Values are based on a 2000 calorie diet.