- Yields: 12 servings
- Preparation: 45 minutes
Ingredients
Grilled Halloumi
- 1 1/2 lb (750g) SALERNO - Halloumi, sliced into 1/2-inch (1 cm) thick pieces
- 1/2 cup (125mL) olive oil
- 1 tbsp (15mL) dried thyme
- 1 tsp (5mL) ground cumin
- 1 tsp (5mL) salt
- 4 round pita breads or flatbreads, 10-inch/25 cm each
Lemon Caper Dressing
- 3/4 cup (175mL) olive oil
- 1/3 cup (75mL) lemon juice
- 1/4 cup (50mL) drained capers
- 2 garlic cloves, minced
- 1 tsp (5mL) Dijon mustard
- 1 tsp (5mL) honey
- 1 tsp (5mL) salt
- 1/2 tsp (2mL) pepper
Salad
- 4 heads romaine lettuce, outer leaves removed, hearts torn to yield 12 cups (3 L)
- 2 cups (500mL) English or Peruvian cucumbers, sliced
- 2 cups (500mL) cherry tomatoes, halved
- 1 cup (250mL) radishes, thinly sliced
- 1/2 cup (125mL) mint leaves, torn fresh and divided
Instructions
Grilled Halloumi:- Preheat grill to medium-high. Stir together oil, thyme, cumin and salt; brush over both sides of cheese and pitas. Grill, turning once, for about 10 minutes or until grill marks appear on cheese and pitas are golden and crisp. Remove from grill. Break pita into 2-inch (5 cm) pieces.
- Whisk together oil, lemon juice, capers, garlic, mustard, honey, salt and pepper until well combined. Set aside.
- In large bowl, toss together romaine lettuce, cucumbers, tomatoes, radishes, and 1/4 cup (60 mL) mint leaves with dressing and toasted pita pieces to coat.
- Divide salad among serving plates; top each salad with 2 pieces grilled Halloumi. Garnish with remaining mint.
- Toasted pita pieces can be made ahead and stored in an airtight container until ready to use. Add grilled eggplant and/or zucchini for a hearty entrée-size salad.
- Add grilled eggplant and/or zucchini for a hearty entrée-size salad.
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