Recipe

Hot Apple Salad On Grilled Halloumi Recipe

Add Step-by-Step Photos	Boofie / All my dishes 1 year, 1 month ago Habanero and cloves instantly warm you from the inside out, while juicy crisp apples and sweet plump raisins dance in your mouth. Charred, chewy halloumi enters the scene and just when you think it can't get any better a cool, mintingly yogurt dress... More Prep:10m Cook:10m Servings:8	Boofie
	grilled halloumi cheese hot apple salad raisins habanero yogurt dressing mint

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Ingredients

Salad

8 oz halloumi, sliced about 1/4" thick**

1 med granny smith apple, peeled and cored

1 med fuji apple, peeled and cored

1/2 cup golden raisins

1/2 habanero, finely diced

2 tbsp lemon juice

1 tbsp butter

Pinch ground cloves

Microgreens

Olive oil

Fresh mint sprigs for garnish

Dressing:

1/2 c plain yogurt

1-2 tbsp lemon juice

1/3 cup finely slivered mint leaves

2 tsp honey

Salt and white pepper to taste

**Halloumi typically comes shaped like a block of tofu. You can slice from the end if you like for long, thin strips. I prefer to slice from the "top" for larger squares.

Directions

Matchstick peeled and cored apples. Place in a bowl of cold water with 2 tbsp lemon juice and set aside.

Meanwhile bring a small pot of water to a low boil. Add raisins and remove from heat. Allow raisins to steep and plump for at least 10 minutes.

While raisins are steeping, combine all dressing ingredients and season to taste. Adjust consistency to preference with lemon juice and allow to chill until serving.

Heat 1 tbsp butter in a heavy skillet over medium-high heat. Strain apples and add to melted butter, tossing well to coat. Add raisins, diced habanero, and a teeny pinch of ground cloves and cook 7-9 minutes or until apples are tender crisp and lightly golden. Remove from heat and keep warm.

Preheat grill or indoor grill pan and arrange microgreens on 8 beautiful salad plates.

Lightly brush sliced halloumi with olive oil on each side and place on hot grill, cooking for 1-2 minutes or until just marked and warm. Flip and repeat.

Evenly divide halloumi among salad plates beside and on top of microgreens. Divide apple salad into even portions and spoon over each plate.

Drizzle with yogurt mint dressing. Garnish with fresh mint and serve immediately.

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Comments

linspj 1 year, 1 month ago said:
OK, GF, I had to look up halloumi! No idea where to get this other than online, but it sounds good! ~Lin

elgab89 1 year, 1 month ago said:
This is fabulous! And the yogurt mint dressing - just sublime! The sweet and salty combo is my fave! Got my super high 5!

trigger 1 year, 1 month ago said:
You know I love habanero peppers.
Five forks

waterlily 1 year, 1 month ago said:
This sounds wonderful! My nearest source for halloumi is 70 miles away, but I'm definitely going to get some next time I have the chance, just so I can try this one. Awesome!

jimrug1 1 year ago said:
Very nice salad Boofie. Everything seems to balance out each other.... Jim

elgab89 1 year ago said:
************************************************
THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST SALAD - NOVEMBER 2008
*************************************************

boofie 1 year ago said:
Oh my. I didn't even see this until it showed on my profile because my comments never work right :(

Thanks so much, I'm flattered.

Your humble Boof

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Alterations

boofie 1 year, 1 month ago said:
Vegan alterations:
Substitute halloumi with slices of lightly grilled, smoked tofu for a similar texture and use agave nectar rather than honey, reducing amount by half. Yum.

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