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Winter Salad with Halloumi “Croutons”
Servings 4
Ingredients
- 4 tbsp olive oil extra-virgin
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp oregano dried
- ½ tsp pepper ground
- 125 gr halloumi cheese cut into 1-inch cubes
- 500 gr baby potatoes quartered
- 300 gr green beans trimmed
- ¼ tsp salt divided
- 300 gr cherry tomatoes
- 2 cloves garlic sliced
- 1 tbsp red-wine vinegar
- 200 gr escarole chopped
- 40 gr hazelnuts chopped, toasted
Instructions
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Position the racks in center and upper third of the oven and preheat to 220° C.
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Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add the halloumi, stir to coat and set aside.
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Toss the potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread them in a single layer and roast on the center rack for 15 to 20 minutes minutes.
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Put the tomatoes into a baking dish and roast them until they are wilted 5 to 10 minutes
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Upon this transfer the potatoes, beans and tomatoes to a large bowl.
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Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet and reserve the marinade. Broil, stirring once, until lightly browned, 3 to 5 minutes.
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Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove it from the heat and whisk in the vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.
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Add the escarole to the vegetables and gently toss with the warm dressing to combine. Serve the salad topped with the halloumi and hazelnuts.
Recipe Notes
Recipe and photo by https://www.eatingwell.com/recipe/255795/winter-salad-with-halloumi-croutons/
Presented by Breana Killeen
Source: EatingWell Magazine, November/December 2016