• 1-2 kale leaves (makes around 1 cup kale chips) for the kale chips
• 200-250 gr / 1½ cups of cherry tomatoes
• 1 red bell pepper
• handful of arugula
• 50gr / ½ cup cashews
• 220 gr / 8oz / 2 cups halloumi cheese
**Salad Dressing:**
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
​
**Directions:**
**Cook the halloumi**
1. Cut the halloumi into equal size pieces 2. In a pan add olive oil and let it heat over medium high heat 3. Once the oil is hot enough put the halloumi pieces and cook on both sides until it has browned nicely. This should take around 7-8 minutes. 4. Set it aside while we prepare the rest of the salad.
**Prepare the salad**
1. Wash the lettuce and vegetables very good. Optionally use salad spinner if you have. Make sure all lettuce and vegetables are dry before starting to prepare the salad 2. Cut red onions into very thin slices and add them to a big enough bowl for the whole salad 3. Next tear the iceberg and little gem lettuce leaves (you can also cut them with a knife, but I find it easier to tear them) 4. Add the arugula next 5. Afterwards cut the cherry tomatoes in fourths (depending on the size could be also halves) 6. Cut the red bell pepper into small pieces.
**Prepare salad dressing**
1. Add olive oil, balsamic vinegar and honey into a bowl 2. Add the optional thinly chopped fresh mint leaves 3. Mix everything very well
**Assemble the salad**
1. Into the same bowl, that you prepared the salad add 1 tbsp at a time from the salad dressing. Mix the salad after every spoon. Make sure to stop when the salad is evenly coated. Don’t put too much dressing, otherwise the salad will be soggy 2. On top of the salad place grilled halloumi pieces 3. Lastly sprinkle the kale chips on top of everything
I love halloumi! We have a similar cheese we call “queso de freír” and we eat it all the time. I am always looking for ways to serve it, so I am going to try this one.
2 Comments
**Ingredients**:
• ½ head iceberg lettuce (mid sized)
• 1 little gem lettuce
• half red onion (mid-sized)
• 1-2 kale leaves (makes around 1 cup kale chips) for the kale chips
• 200-250 gr / 1½ cups of cherry tomatoes
• 1 red bell pepper
• handful of arugula
• 50gr / ½ cup cashews
• 220 gr / 8oz / 2 cups halloumi cheese
**Salad Dressing:**
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
​
**Directions:**
**Cook the halloumi**
1. Cut the halloumi into equal size pieces
2. In a pan add olive oil and let it heat over medium high heat
3. Once the oil is hot enough put the halloumi pieces and cook on both sides until it has browned nicely. This should take around 7-8 minutes.
4. Set it aside while we prepare the rest of the salad.
**Prepare the salad**
1. Wash the lettuce and vegetables very good. Optionally use salad spinner if you have. Make sure all lettuce and vegetables are dry before starting to prepare the salad
2. Cut red onions into very thin slices and add them to a big enough bowl for the whole salad
3. Next tear the iceberg and little gem lettuce leaves (you can also cut them with a knife, but I find it easier to tear them)
4. Add the arugula next
5. Afterwards cut the cherry tomatoes in fourths (depending on the size could be also halves)
6. Cut the red bell pepper into small pieces.
**Prepare salad dressing**
1. Add olive oil, balsamic vinegar and honey into a bowl
2. Add the optional thinly chopped fresh mint leaves
3. Mix everything very well
**Assemble the salad**
1. Into the same bowl, that you prepared the salad add 1 tbsp at a time from the salad dressing. Mix the salad after every spoon. Make sure to stop when the salad is evenly coated. Don’t put too much dressing, otherwise the salad will be soggy
2. On top of the salad place grilled halloumi pieces
3. Lastly sprinkle the kale chips on top of everything
​
For more details: [https://easteuropeaneats.com/halloumi-salad-with-cashews-and-kale-chips/#how-to](https://easteuropeaneats.com/halloumi-salad-with-cashews-and-kale-chips/#how-to)
I love halloumi! We have a similar cheese we call “queso de freír” and we eat it all the time. I am always looking for ways to serve it, so I am going to try this one.