Grilled Halloumi Salad

Written By Sophie Hakala

Ingredients: 

  • 1 package of halloumi 

  • Baby Arugula 

  • Mixed greens 

  • 1/2 cup whole hazelnuts

  • 1/3 cup figs, chopped 

  • Champagne vinegar 

  • Fresh Cherries when in season, or sub cherry juice 

  • 2 Tbsp Maple Syrup

  • Olive oil 

  • Salt 

Instructions: 

  • Cut your halloumi length wise across the long edge. You're looking to create to rectangular "patties". This will give us more surface area to get a good melt/char on when it comes time to grill. 

  • If your figs came whole (they probably did), chop them up into small pieces.

  • In a small cast iron or heavy pot/pan, give your whole hazelnuts some time on the grill. Make sure not to put them directly above the flame- we're looking for some significant but still indirect heat. The outside of the nuts will start to darken after a few minutes. Move them around in their pan and make sure not to overcook them. If they blacken, you've gone too far.

  • Once the hazelnuts have cooled, give them a rough chop with a nice sharp knife and set aside.

  • Grill your halloumi over hot but indirect heat. You want it to get a little squishy and begin to change color and char. If it's sticking to the grill, it's too close to the flame. 

  • Let’s make some dressing! 

    • Get out those fresh cherries you scored in the Eastside produce department. Go ahead and get messy- squeeze as many as you need to get to about a 1/8th cup of juice. 

    • Mix in 1/8 cup of champagne vinegar.

    • Add in 1/3 cup of fresh olive oil. Fresh is key. You can't have anything musty from the back of the cupboard. 

    • Pour about 2 Tbsp of maple syrup and add a pinch of salt.

    • Whisk to bring everything together.

  • Dress your greens. You should have enough dressing for a large serving bowl of salad

  • Add your halloumi and hazelnuts and toss together. You're done! Best served immediately.

Sophie Hakala
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