Grilled Halloumi Microgreens Salad
This Grilled Halloumi Microgreens Salad is the perfect summer meal. Peppery arugula microgreens, sweet hot honey-glazed halloumi, creamy avocado, fresh herbs, and a bright lemon herb dressing come together for a fresh, vibrant salad that's packed with flavour and texture. It's light enough for lunch but satisfying enough for dinner.
Ingredients
Salad
- 1 large bed of GoodLeaf Intensely Arugula Microgreens
- 225 g halloumi cheese sliced
- 1 tbsp hot honey
- 2 Roma tomatoes sliced
- 1/2 English cucumber sliced
- 1 avocado sliced
- 2 tbsp fresh basil chopped
- 2 tbsp fresh mint chopped
- 1/4 cup toasted nuts pine nuts, walnuts, or almonds work well
Lemon Herb Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh herbs parsley, basil, or mint
- Salt and freshly cracked black pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, fresh herbs, salt, and pepper in a small bowl. Set aside.
- Heat a non-stick skillet or grill pan over medium heat. Add the halloumi slices and cook for 2 to 3 minutes per side until golden brown.
- During the final minute of cooking, drizzle the hot honey over the halloumi and allow it to caramelize slightly.
- Arrange the GoodLeaf Intensely Arugula Microgreens on a large serving platter or divide between two bowls.
- Top with the Roma tomatoes, cucumber, avocado, chopped basil, chopped mint, and toasted nuts.
- Place the warm grilled halloumi over the salad.
- Drizzle with the lemon herb dressing and serve immediately.