Grilled Halloumi Salad with Tahini Dressing

Name: Grilled Halloumi Salad with Tahini Dressing
Ingredients: 8 oz Halloumi cheese, sliced into ½-inch-thick pieces; ½ cup pine nuts; ⅓ cup fresh arugula; 4 mini cucumbers, thinly sliced; 1 cup mixed olives; 1 cup grape tomatoes, halved; 1 shallot, thinly sliced; 2 tablespoons tahini; 3 tablespoons honey; 2 teaspoons water; Juice of 1 large lemon; 1 teaspoon dried oregano; 2 fresh dill sprigs, chopped; 2 teaspoons red wine vinegar; 4 teaspoons olive oil

Preparation info

Makes
2–3
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

As a kid, I loved salads, but I haven’t been as fond of them as an adult. Recently, I’ve fallen back in love with making entrée salads—especially if I can utilize leftover ingredients that are already cut and on hand. This Halloumi salad has been in heavy rotation. Sometimes, I add herby grilled chicken and cooked farro for some flare.

Ingredients

8 oz Halloumi cheese, sliced into ½-inch-thick pieces
½ cup pine nuts
⅓

Salad
Gluten-free
Vegetarian

Method

In a dry grill pan over medium-high heat, grill the Halloumi for 2–3 minutes per side, until grill marks appear. Set aside. Add the pine nuts and toast, shaking the pan occasionally, for 2–3 minutes, until golden brown. Transfer the toasted nuts to a small bowl to cool.

Place the arugula in a large bowl. Add the cucumbers, olives, tomatoes, and shallot. Sprinkle on the toasted pine nuts