WHAT YOU NEED

Ingredients:

  • 1 English cucumber, chopped
  • 2 tomatoes, chopped
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 pkg (250 g) cow’s milk halloumi cheese
  • 2 tbsp (30 mL) extra virgin olive oil
  • 6 cups (1.5 L) chopped leaf lettuce
  • 1 1/2 cups (375 mL) sliced pickled beets

Horseradish Vinaigrette:

  • 3 tbsp (45 mL) extra virgin olive oil
  • 2 tbsp (30 mL) cider vinegar
  • 1 tbsp (15 mL) each maple syrup and horseradish
  • 2 tsp (10 mL) lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each dried oregano and basil leaves

Chopped Salad with Grilled Halloumi

A green, fresh chopped salad with grilled halloumi cheese in a white serving bowl

INSTRUCTIONS

  • Horseradish Vinaigrette: In a small bowl, whisk together oil, vinegar, maple syrup, horseradish, lemon juice, salt, oregano and basil; set aside.
  • In a large bowl, toss together cucumber, tomatoes, salt, and pepper. Add chickpeas and drizzle with most of the dressing and stir to combine.
  • Slice halloumi cheese lengthwise into 4 slices. Brush both sides with oil. Place slices on grill and grill for 2 minutes a side. Remove to cutting board and chop. Add to bowl.
  • Divide lettuce onto 6 small plates. Top with salad mixture and divide beets along each side of salad. Spoon remaining dressing over beets to serve.

Panfry Variation: Brown halloumi over medium-high heat - no need to use any oil - in a non-stick skillet and serve as in recipe. 
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