It’s week 9 already and were half way through our CSA season! I don’t want to think about the long cold winter without my fresh veggies. I seem to have some veggies with every meal these days; a fresh green juice or smoothie for breakfast, delicious cauliflower ‘fried’ rice for lunch (recipe to be posted shortly) and this delicious quick greek salad with fried Halloumi cheese for dinner.
We are having some of the most gorgeous weather today and I felt like having a nice light and quick dinner to eat out on the deck. So I whipped up a quick lemon vinaigrette for my greek salad and pan fried a nice thick slice of Halloumi cheese for on the side.
If you have never tried Halloumi cheese which frequents Greek restaurants as Saganaki, you should give it a try. This semi-hard brined cheese has a high melting point so you can pan-fry it or grill it to get a crispy crust and melty inside. Try topping it with some oregano and fresh lemon juice for a little added flavour.
Quick Greek Salad with Pan-fried Halloumi Cheese
For the dressing:
juice of one lemon
1/4 cup of olive oil
1 tablespoon of your choice of mustard
1 tablespoon of honey (optional; eases the sourness)
1/4 teaspoon of salt
lots of freshly ground pepper
For the salad:
1 head of fresh romaine lettuce, chopped
4 large tomatoes, diced
1 large cucumber, diced
1/4 cup of sliced kalamata olives
1 cup of fresh spouts (optional)
any other vegetables that you prefer
1 teaspoon of oil
2 blocks of Halloumi cheese, sliced in half lengthwise
2 pita breads, sliced in half (optional)
For the dressing, pour all of the ingredients into a mason jar and shake until combined. Preheat a frying pan or your barbecue over high heat and add the oil. Place the cheese in the hot frying pan or barbecue and cook for 1-2 minutes on each side until golden brown and crunchy. Serve immediately along side the salad and some grilled pita breads. Enjoy!