Fried Halloumi and Cherry Salad with Lemon Honey Dressing
Bring on cherry season! Fresh juicy cherries are the perfect pop of sweet to pair with tangy, savory fried halloumi with crunchy multigrain croutons and sweet lemon honey dressing.
Keyword halloumi cheese recipes, how to fry halloumi cheese, salads with halloumi cheese
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
For the salad:
4cupschopped lacinato kaleabout 1 small head
5thick sliced multigrain breadcut into cubes
1 8-ounce packageHalloumi cheese
1 ½cupsfresh cherries
For the dressing:
½cupextra virgin olive oil
¼cupapple cider vinegar
Prepare the lettuces: Remove the leaves of the kale from the stem and chop into bite sized pieces. Soak in cold water for about 5 minutes, then drain and dry well using either a salad spinner or clean kitchen towel. In a large bowl combine the kale and baby spinach.
Make the croutons: Preheat the oven to 375°F. This step can also be done in a toaster oven, in which case you do not need to preheat the toaster oven. Toss the bread with 2 tablespoons of olive oil and season with salt. Spread into a single layer on a sheet pan. Bake for 5 to 7 minutes, stirring about half way.
Prep the cherries: Remove the stems and pits from the cherries. Slice each cherry in half and set aside.
Fry the cheese: Slice the halloumi into 8 to 10 rectangular slices. Heat a medium size, heavy skillet over medium-high heat. Once hot, add the remaining 1 tablespoon of olive oil. Fry the cheese until golden brown on each side, about 2 minutes.
Make the dressing: In a mason jar, combine the dressing ingredients. Cover and shake vigorously for 10 to 15 seconds to combine.
Prepare the salad: Drizzle the salad with the lemon honey dressing and toss well to combine. Sprinkle the croutons and halved cherries over the leaves. Top the salad with fried halloumi pieces and a sprinkle of pine nuts over the top.