Since I first composed it, on a dark winter evening, this salad has become a favourite dinner or lunch option.
I don’t know if it is because of the deliciously tasty, savoury and chewy haloumi, or of the harmonious blend of vegetables it comfortably rests upon. Why don’t you try it and decide for yourselves…?
- Make a bed of finely cut lettuce and top it with a generous amount of roquette salad.
- Finely dice some beetroot (raw or steamed), a capsicum (at wintertime I use pomegranate seeds) and a small avocado half; evenly spread them over the greens.
- Slice some black kalamata olives and add to the salad bed.
- Add some lemon/ lime juice and salt.
- Squeeze some lemon juice over the haloumi and grill it on both sides in a non-stick pan with just a hint of oil. The lemon juice gives it a very nice golden brown colour.
- Place the haloumi on the salad, garnish with fresh basil and ground black pepper. Finish off with a dressing of balsamic vinegar and olive oil.
PS 1: You can of course use any other white cheese with a similar texture to haloumi.
PS 2 – Vegan Variation: Instead of grilled cheese, roast some pecan nuts and walnuts and sprinkle them over the salad.