Israeli Halloumi Salad

If you love Halloumi, don’t look away.

This is the salad that kept coming back on Israeli menus. The delicious pan fried halloumi, the fresh vibrant garden vegetables, the crunchy sweet potatoes and the herb punch in the dressing.

There’s literally no other place I’d like to be right now.

But for now, I’ll take the salad.

For the salad:

• 1 romaine head, washed and chopped

• 2 handfuls shredded carrots

• Handful of cherry tomatoes, halved

• 1 mini cucumber, sliced

• 1/2 shallot, thinly sliced

• 200g Halloumi cheese, cubed

• 2 handles terra chips, crumbled

• 5-6 mint leaves, minced

For the dressing:

• 1 cup cilantro leaves

• 2 garlic cloves

• 1 lemon, juiced

• 1/4 cup olive oil

• 1/2 tsp pink salt

• 1/2 tsp black pepper

DIRECTIONS:

1. To fry halloumi: heat a non stick pan at medium high heat. Add 2 tbsp olive oil and swirl it around. Add halloumi cubes and keep flipping them until most sides brown. Remove from heat.

2. Make dressing: combine all ingredients in a mini processor. Process until oil emulsifies and thickens the sauce.

3. Assemble salad: place lettuce as base. Add carrots, cherry tomatoes, cucumbers, shallots, fried halloumi. Top with dressing. Add terra chips and mint.

For full video, click here.

Enjoy,

Guila