This is the everything I love salad because it literally has some of my favorite fruits amd vegetables in one perfect dish. Funny enough, I only discovered haloumi cheese as an adult and I've been making it my business to try it in all different ways. I typically find it's best thrown in a salad. I've created versions for every season, grilling the cheese instead of frying it in the summer and interchanging the mushrooms or nuts and often adding blueberries in the winter.
If there were a haloumi salad just right for that time right between the end of winter and when Spring just begins, this would be it. A spring leaf mix, sweet peaches that have just come back to the local groceries and those zuchininis which I love all year round bring all of the seasons together in one big bowl. Feel free to change up the dressing to suit your taste. I love my vinaigrettes but this would work well with a garlic mayo dressing, green goddess or even pesto. Here's my recipe:
Spring Haloumi Salad
1 14 oz. Fresh & Healthy Block of Haloumi Cheese, Sliced or cubed
To coat the cheese- 1/3 Cup Flour, 1 Tablespoon Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder
1/4 Cup Olive Oil
1 Shallot, sliced
12 Shitake Mushrooms, Stems removed, sliced lengthwise
1 head of fresh garlic, cloves thinly sliced
1 Large peach scrubbed clean, sliced into wedges, still in skin
1 Large Zuchinni, Peeled and sliced into half moon wedges
1 Bag Fresh Express Spring Mix Salad Leaves
1/4 cup pumpkin or sunflower seeds
Salt & Pepper to taste
1 Tablespoon honey
1/4 Cup French's Crispy Jalapeno's, broken up a bit
Red Wine Vinagraite- 1/3 Cup Red Wine Vinegar, 1/3 Cup Sugar (or sugar replacement), 2 Tablespoons Olive Oil.
1. Start by chopping the haloumi cheese block into even cubes small-medium in size. Then combine flour, paprika, garlic powder and chili powder in a deep dish. Roll each piece of haloumi cheese through the flour mixture, completely coating each one. Then, heat olive oil in a decent sized frying pan over medium heat. (in the summer time I grease a grill pan and grill the pieces of cheese after coating them instead of frying as I did here). Add the pieces of cheese to the hot oil about 15 pieces at a time depending how large your pan is. Flip them every minute or so or until they are evenly browned on all sides, then remove with a slotted spoon.
2. Take the sliced shallots, sliced shiitake mushrooms, sliced garlic, sliced zuchinnis and sliced peach and lay them out on in a single layer on a greased baking sheet. Sprinkle with a little bit of olive oil, salt and pepper and roast in oven on 450 for 20 minutes (grilling them is great too).
3. Start assembling your salad. Place spring mix leaves at the bottom of your serving bowl and top it with cooled haloumi. Drizzle pieces of haloumi with honey. (I like to lay out each of the other veggies in groups as shown in my photos when serving this one since I think it looks nicer that way.) Add the zuchinni in one corner then the peaches in another, add the garlic to one side and the shallots and shitake mushrooms layered one on top of the other. Toss the seeds and broken up crispy jalapeños over the top of it all.
4. Whisk red wine vinegar, sugar and olive oil very well to combine and serve alongside or add it to the salad bowl immediately before serving, tossing to disperse evenly.
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