If you haven’t already met, let me introduce you to my latest favorite cheese, halloumi. Halloumi cheese is a Cypriot, semi-hard cheese with a high melting point which makes it…GRILLABLE. It’s awesome in sandwiches, salads, and any place you need a dense and meat-like texture.
I’m taking this cheese, grilling it (natch), and mixing it with some edamame, radishes, and a homemade vinaigrette, which actually ended up being my favorite part of this whole dish.
It’s lacto-ovo vegetarian, easily doubled or tripled, and so warm weather-friendly. Here in Chicago, it’s just now hitting the 60s F so I’m rolling around in the grass like a puppy. Man, do I need some warmer weather.
Yep, I julienned some radishes for this dish. I love radishes because they’ve got a mild spice that pairs well with the sweeter and creamier flavors happening in this salad. And frankly, they’re one of the cheaper veggies at my grocery. I’m always jealous of you warm weather folks who have farmer’s markets all year round. That alone seems worth moving for.
Check out the grill marks on this halloumi. It’s not burned, I promise. It’s dark and ready for nomming. But not yet… we need to marinate this biz in some vinaigrette first.
The many stages of making a dressing. Okay, the one stage of making a dressing. It’s not hard.
Let’s talk about how to make this super easy Springtime salad and then, you know, eat the crap out of it. In addition to the ingredients below, feel free to add optional goodies like black beans, corn, bell pepper, green onions, or avocado. This one is very flexible and cleaning-out-the-fridge friendly.
Ingredients
- 4 ounces frozen, shelled edamame, thawed
- 4 ounces halloumi cheese, diced
- 4 ounces diced or julienned radishes
- 2 oz sliced or chopped almonds
- 2 tablespoon extra virgin olive oil
- 3 tablespoons juice from a lime
- 1 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup or honey
- Dash italian seasoning
- Dash of kosher salt
- Dash of pepper
- Dash of garlic powder
Instructions
- Add the halloumi to a medium-low dry, non-stick pan and grill for about two minutes until browned. Flip the halloumi and grill on the other side. Let cool.
- Mix the halloumi, edamame, radishes, and almonds in a bowl.
- Mix together all ingredients for the dressing and add it to the bowl of halloumi and edamame.
- Mix everything well.
- Let it sit in the fridge for at least 30 minutes so the flavors marry.
Macros for 2 ounces:
142 calories | 9g fat | 7g protein | 1g fiber | 3.4g carbs
Ready for meatless Monday. Or delicious any day.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
