| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 24g | 10g | 35g |
| sugars | fibre | protein | salt |
| 12g | 5g | 20g | 1.5g |
Why I Love French Grilled Halloumi and Vegetable Salad with Quinoa, Mint, Lemon-Honey Dressing, and Pomegranate Seeds
Why do I love this recipe for Grilled Halloumi and Vegetable Salad with Quinoa, Mint, Lemon-Honey Dressing, and Pomegranate Seeds? It’s a harmonious marriage of flavors and textures that not only delights the palate but also nourishes the soul. From the first bite, you’re welcomed by a blend of vibrant, fresh vegetables and the robust, savory taste of grilled halloumi cheese. This dish is not just a meal; it’s an experience.
A Symphony of Flavors
Growing up in Texas, I was immersed in a world rich with Tex-Mex flavors that celebrated both simplicity and boldness. However, as my culinary journey evolved, I found myself yearning to explore and blend different cuisines. This French-inspired Grilled Halloumi and Vegetable Salad is a fantastic example of how different cultural influences can come together to create something truly extraordinary.
The recipe boasts an array of colorful vegetables – zucchinis, red bell peppers, and red onions – which are grilled to perfection, imparting a smoky, caramelized flavor that’s absolutely irresistible. The halloumi cheese, with its firm texture and unique ability to grill without melting, adds a captivating salty bite that pairs wonderfully with the fresh, crisp vegetables.
The Dressing That Brings It All Together
The lemon-honey dressing acts as the dish’s pièce de résistance. Made from fresh lemon juice, honey, extra-virgin olive oil, Dijon mustard, and a hint of garlic, this dressing is a beautiful balance of tangy, sweet, and savory notes. When drizzled over the warm salad, it infuses every component with a burst of flavor that is both refreshing and satisfying.
And let’s not forget the pomegranate seeds. Their tart sweetness adds a delightful contrast to the dish, while the chopped mint leaves introduce a layer of freshness that ties everything together seamlessly. Each bite feels like a small celebration in your mouth.
While this salad stands out wonderfully on its own, it can also complement other dishes remarkably well. Consider serving it alongside a simple grilled chicken or fish for a well-rounded, nutritious meal. Alternatively, it makes a perfect side dish for any casual get-together or picnic, adding an element of sophistication without being overly complex.
I drew inspiration for this recipe from the renowned chef Yotam Ottolenghi, whose approach to Middle Eastern and Mediterranean cuisine emphasizes fresh, vibrant ingredients and bold flavors. His cookbook, “Plenty”, is a treasure trove of vegetarian recipes that breathe new life into simple ingredients.
In essence, the Grilled Halloumi and Vegetable Salad with Quinoa, Mint, Lemon-Honey Dressing, and Pomegranate Seeds is more than just a recipe; it’s an ode to culinary creativity and the beautiful synergy of diverse flavors. Whether you’re a seasoned cook or a kitchen novice, this dish invites you to explore and enjoy the richness of combining different culinary traditions.
What You’ll Need
- 1 ½ cups quinoa, rinsed
- 3 cups water
- 1 ¼ pounds halloumi cheese, sliced into ¼-inch thick pieces
- 2 medium zucchinis, sliced into ¼-inch thick rounds
- 2 red bell peppers, cut into strips
- 1 large red onion, cut into wedges
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 cup fresh mint leaves, chopped
- 1 cup pomegranate seeds
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
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Method
Step One
Combine the quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Step Two
Preheat the grill to medium-high heat. Brush the halloumi slices, zucchini rounds, red bell pepper strips, and red onion wedges with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Step Three
Grill the halloumi and vegetables until they are nicely charred and cooked through, about 2-3 minutes per side for the halloumi and 4-5 minutes per side for the vegetables. Remove from the grill and set aside to cool slightly.
Step Four
In a small bowl, whisk together the lemon juice, honey, extra-virgin olive oil, Dijon mustard, and minced garlic to make the dressing. Season with salt and pepper to taste.
Step Five
In a large serving bowl, combine the cooked quinoa, chopped mint leaves, and pomegranate seeds. Add the grilled halloumi and vegetables, then pour the dressing over the salad. Toss gently to combine.
Step Six
Serve the salad warm or at room temperature. Enjoy your Grilled Halloumi and Vegetable Salad with Quinoa, Mint, Lemon-Honey Dressing, and Pomegranate Seeds.
