Hot Apple Salad On Grilled Halloumi |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 dressing comes in to sooth the heat away. Read more . This is salad? Oh yeah, baby. Oh yeah. 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:
1. Matchstick peeled and cored apples. Place in a bowl of cold water with 2 tbsp lemon juice and set aside.
2. 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.
3. 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.
4. 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.
5. Preheat grill or indoor grill pan and arrange microgreens on 8 beautiful salad plates.
6. 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.
7. Evenly divide halloumi among salad plates beside and on top of microgreens. Divide apple salad into even portions and spoon over each plate.
8. Drizzle with yogurt mint dressing. Garnish with fresh mint and serve immediately.
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