Grilled halloumi salad with honey mustard dressing
Try the recipe from Culinary practices For a delicious, nutritious salad with grilled halloumi cheese, beetroot, and fruit. The addition of a delicious, sweet-and-spicy dressing made with Maille mustard and green peppercorns adds a rich flavor and aroma. This salad is perfect as a summer snack.
Number of servings
6
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
EASY
INGREDIENTS
- 150 g mixed salad
- 400 g cooked beetroots
- 4 peaches
- 125 g blackberries
- 125 g blueberries
- 400 g halloumi cheese
- 2 tablespoons of toasted pumpkin seeds
- 1 teaspoon Gaea olive oil
- freshly ground pepper
Salad dressing:
- 3 teaspoons of mustard Maille with green pepper
- 3 teaspoons of honey
- 2 tablespoons of lemon juice
- 3 tablespoons olive oil
- 2 tablespoons chopped parsley
A METHOD OF PREPARING
- Prepare the salad dressing. Mix the mustard with the honey and lemon juice. While stirring, slowly pour in the olive oil. Add the parsley.
- Drain the halloumi on a paper towel and cut into slices about 1 cm thick. Grill on a grill rack, in a grill pan brushed with olive oil, or in a regular pan (2 minutes on each side).
- Slice the peaches into eighths, drizzle with olive oil, and grill them similarly to the cheese. Rinse the remaining fruit. Cut the beets into half-moons.
- Arrange the salad on a platter, tossing with the beets. Arrange the peaches and halloumi on top, and sprinkle with blueberries, blackberries, and pumpkin seeds. Pour over the dressing and season with pepper.
RELATED PRODUCTS
RELATED RECIPES
