Grilled Halloumi Salad (Print Version)

# Ingredients:

→ Salad Components

01 - 250g block halloumi, sliced 1cm thick

02 - 150g spring greens

03 - 1 (425g) can chickpeas, drained

04 - 200g grape tomatoes, halved

05 - 200g mini cucumbers, sliced

06 - 150g pitted Kalamata olives

07 - 60g red onion, thinly sliced

→ Dressing & Seasoning

08 - Extra virgin olive oil, for brushing

09 - Homemade Creamy Balsamic Dressing

10 - Kosher salt, to taste

# Instructions:

01 - Heat a large sauté pan, cast iron griddle, or grill over medium-high heat until hot.

02 - Slice halloumi cheese into 1cm thick slices using a sharp knife. Brush both sides of the cheese generously with olive oil.

03 - Place sliced halloumi on the hot cooking surface and cook for 2-3 minutes until a dark golden-brown crust forms.

04 - Carefully flip the cheese over and cook the other side for 2-3 minutes. Sprinkle with a pinch of salt when done.

05 - While the cheese is cooking, arrange spring greens in an even layer on a serving platter. Top with drained chickpeas, halved tomatoes, cucumber slices, olives, and red onion.

06 - Arrange the grilled halloumi slices on top of the assembled salad and drizzle with Creamy Balsamic Dressing.

07 - Serve immediately while the halloumi is still warm.

# Notes:

01 - For best results, serve this salad immediately after grilling the halloumi while it's still warm and has a pleasant chewy texture.

02 - Halloumi can become rubbery if overcooked, so watch it carefully during grilling.

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