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.
Watch John Gregory-Smith make this salad in action on the food-centric YouTube channel HUNGRY.
- 2 Tablespoons blanched, skinned almonds
- 2 Teaspoons cumin seeds
- 2 Teaspoons coriander seeds
- 8 Ounces Halloumi, cut into 1/4 inch thick slices
- 2 Tablespoons 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
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.