Ingredients:
- 4 ounces (115g) halloumi cheese, sliced into ½-inch thick pieces
- 1 cup (100g) cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, seeded and diced
- ½ cup (50g) red onion, thinly sliced
- ½ cup (25g) fresh basil leaves, roughly chopped
- ½ cup (25g) fresh mint leaves, roughly chopped
- 2 cups (60g) mixed salad greens (rocket, spinach, baby kale)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) lemon juice, freshly squeezed
- 1 tablespoon (15ml) white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon (5ml) Dijon mustard
- ½ teaspoon (2.5ml) honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions:
- Chop all the vegetables as specified in the ingredient list. Toss them together with the salad greens, basil, and mint in the large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, and honey (or maple syrup). Season with salt and pepper to taste.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
- Arrange the salad on plates or in a bowl. Top with the grilled halloumi.
- Drizzle the lemon-herb dressing over the salad just before serving.