Grilled Zucchini and Halloumi Salad
Here's a salad that's lovely to look at and a snap to compose. Halloumi cheese is now widely available at larger grocery stores; true halloumi is made of sheep's and goat's milk on the Mediterranean island of Cyprus. The salad is surprisingly hearty, but feel free to add protein, such as smoked whitefish or cut pieces of grilled chicken.
Here's a salad that's lovely to look at and a snap to compose. Halloumi cheese is now widely available at larger grocery stores; true halloumi is made of sheep's and goat's milk on the Mediterranean island of Cyprus. The salad is surprisingly hearty, but feel free to add protein, such as smoked whitefish or cut pieces of grilled chicken.
Grilled Zucchini and Halloumi Salad
4 servings
For the dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt, preferably Maldon flaked sea salt
Fresh ground black pepper
For the salad:
1 medium zucchini
Kosher salt
Fresh ground black pepper
Olive oil, for brushing
5 ounces halloumi cheese (may sub provolone cheese)
1 head Romaine lettuce
2 small heads radicchio
About 20 mint leaves
Dill flowers or edible flower petals (optional garnish)
1. For the dressing: Combine the oil, vinegar, honey, mustard and salt and pepper to taste in a container with a tight-fitting lid. Shake vigorously until emulsified. Taste; adjust seasoning; reserve 2 tablespoons for salad greens.
2. For the salad: Position an oven rack 4 to 6 inches from the top broiler element; preheat the broiler. (Or prepare the outdoor grill for direct, medium heat.) Line a large rimmed baking sheet with aluminum foil.
3. Trim the zucchini ends, then cut the zucchinis in half lengthwise. Season with salt and pepper to taste and brush lightly with oil. Place them cut side down on the prepared baking sheet.
4. Broil for 4 minutes, then turn the zucchini halves over and broil for 4 minutes, or until lightly browned. Cut into bite-size pieces and place in a bowl.
5. Cut the cheese into bite-size pieces and place on the same baking sheet or grill pan used for the zucchinis. Brush lightly with oil, and season with pepper to taste. Broil for 2 to 3 minutes, until lightly browned on one side; watch closely so it doesn't burn. Leave the cheese on the sheet until ready to serve.
6. Wash and dry the lettuce and radicchio, tear into bite-size pieces and arrange on a serving platter. Wash and dry the mint leaves; reserve. Sprinkle the lettuce mixture with the reserved 2 tablespoons of dressing; toss.
7. Shake the sealed container of dressing; pour it over the zucchini. Toss to coat; arrange the zucchini and cheese on the lettuce. Tear the mint leaves and scatter on top. Garnish with dill flowers or edible flower petals, if desired. Serve immediately.
Per serving: 251 calories, 11 g protein, 11 g carbohydrates, 19 g fat, 7 g saturated fat, 20 mg cholesterol, 493 mg sodium, 4 g dietary fiber, 5 g sugar