Grilled Halloumi Salad With Herby Chickpeas
By: Sophie32
Published: Saturday, December 5, 2009 - 11:55pm

Ingredients




2 400 gr cans of organic chickpeas, overflown with water & well drained
275 centimeters gr of halloumi cheese, cut into 0,5  slices
100 inches gr of fresh young salad leaves, with spinach leaves & rucola  it
12 inches cherry tomatoes, cut  half
100 black or Kalamata olives, pitted or not
For the dressing:

1 tablespoon of fresh lemon juice
1 fat clove of garlic, peeled & squeezed
2 tablespoons of olive oil
2 or 3 drizzles of superior light soy sauce
black pepper, grinded

sea salt, grinded

20 gr of fresh coriander leaves, cleaned & finely cut
20 gr of fresh italian flat leaf parsley, cleaned & finely cut up

Preparation

1 Take a large bowl & place the drained chickpeas in it. Add the chopped up flat leaf parsley & the chopped up coriander. Mix with a spoon. 2 Make the dressing. Take a little jam pot & place the lemon juice, squeezed garlic, a few grinds of black pepper, some grinded sea salt, not too much because the cheese is salty & you do not want it too be overloaded with salt & the olive oil & a few drizzles of the soy sauce. Put the lid tight on the jam pot. Now, shake the pot up & down to combine the ingredients & flavours. Taste! If necessary, add some sea salt, pepper or soy sauce. 3 Take your grill pan & heat up on high. 4 Mix the dressing with the chickpeas in the bowl. Mix well. 5 Brush a bit of olive oil on each slice of halloumi. 6 When the griddle pan is hot, place the halloumi slices in the grill pan. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1,5 to 2 minutes per side. 7 Take your plates & plate up. Lay a bed of fresh leaves in the middle of your plate. Place 3 larger leaves of spinach on the outer skirts in a triangle, that will look pretty! Add a few tablespoons of the chickpea mix on the top of the salad leaves. Add cherry tomatoes halves on the outside of the plate, 4 or 5 on each plate. In the spaces in between, add the olives, about 5 or 6 per plate. Now, add 4 slices of the grilled halloumi upwards on the salad.

About


It was a long time ago that I had grilled halloumi.
I just love this white, salty cheese. It originates from Cyprus. Originally, it is made from a mixture of sheep & goat's milk. But in the supermarkets in Brussels & Belgium, you find that it is made from a mix of cow's, sheep & goat's milk. But I prefer the mix from sheep & goat's milk. It has a better flavour.
You can do a lot with halloumi. You can grill or fry it because it will hold his shape during cooking. It has a high melting point. It is lovely in salads, grilled to put in a sandwich with hummus, fried & served alongside vegetables, etc.
In the hot summer, Cypriots like to eat grilled halloumi with watermelon.