Spiced Halloumi Salad With Cranberry Dressing

4 from 1 ratings

Made from goat’s milk, haloumi is a mild cheese that has a similar consistency to feta, yet not as delicate. Its meaty traits make it a substantial part of any dish, and it’s a great substitute for chicken or steak in a salad. The vinaigrette in this salad has a bit of heat with the sweetness.

Servings

servings

Ingredients

2 tablespoon blanched, skinned almonds
2 teaspoon cumin seeds
2 teaspoon coriander seeds
8 ounce halloumi, cut into 1/4 inch thick slices
2 tablespoon olive oil
1/3 cup cranberry sauce
juice from 1/2 a lemon
1 tablespoon water
pinch of chili powder
1 1/2 cup roasted vegetables such as carrots, red onions, fennel, and brussels sprouts
8 cherry tomatoes, halved
1 sprig mint leaves, for garnish

Directions

In a small sauté pan over medium heat toast the almonds, cumin and coriander until fragrant, 2-3 minutes. Transfer to a spice grinder or food processor and grind into a course powder.
Place the sliced halloumi on a cutting board and sprinkle both sides of the cheese with the spice blend, patting it into each side.
Heat the olive oil in a sauté pan over medium-low heat. Add the Halloumi and cook 1-2 minutes per side until the cheese is golden and softened.
In a small bowl whisk together the cranberry sauce, lemon juice, water, and chili powder.
In a large bowl combine the roasted vegetables, cherry tomatoes, and half of the cranberry dressing. Transfer to a serving platter and top with Halloumi cheese, the remaining dressing and garnish with mint leaves.