Grilled halloumi salad with lemon parsley dressing

By Lisa Ahier
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A vegetarian lunch you'll want to make over and over because of it's warm and cheesy contents!

SERVES
2
 TO
3
TOTAL TIME

Ingredients

For the dressing:

  • 1 bunch flat leaf parsley
  • 3 tablespoons minced shallots
  • 1 tablespoons minced raw garlic
  • 2 tablespoons roasted garlic
  • 1 teaspoons honey
  • 2 tablespoons nutritional yeast
  • 1 cup lemon juice
  • 1/4 cup champagne vinegar
  • 2 1/4 cup olive oil
  • Salt to taste

For the salad:

  • 1 package halloumi cut into 1 centimeter thick slices (you usually yield 6 to 7 slices)
  • 2 tablespoons grapeseed oil for frying halloumi
  • 1 cup cooked chickpeas
  • 1 cup cooked quinoa, wheat berries or farro
  • 8 cups mixed sturdy salad greens
  • 1 cup rustic bread croutons
  • 1 cup thinly sliced cucumbers
  • 1/4 cup thinly sliced radish

Directions

  1. For dressing, combine ingredients in blender and blend well.
  2. Fry halloumi on both sides.
  3. Combine salad ingredients in medium bowl
  4. Toss with lemon-parsley dressing.
  5. Top with grilled halloumi.

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