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Grilled Halloumi Salad

Grilled halloumi Salad with avocado, pickled onions, arugula and cherry tomatoes with a creamy basil dressing
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 3 tablespoons salted butter
  • 1 cup panko breadcrumbs
  • 8 ounces Halloumi cheese, cut into ½-inch-thick slices
  • 1 large avocado, pitted and sliced
  • Extra-virgin olive oil
  • 1 (5 ounce) package arugula
  • 1 pint cherry tomatoes, halved
  • ½ cup Pickled Onions

Creamy Basil Dressing

  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ¼ teaspoon sea salt
  • ¼ cup packed fresh basil leaves
  • 1 tablespoon whole milk, (optional)

Method

  1. Melt the butter in a medium skillet over medium heat. Add the panko and cook, tossing often, until browned, 4 to 5 minutes. Set aside.
  2. Make the dressing. In the base of a food processor, combine the mayonnaise, sour cream, dried parsley, onion powder, garlic powder, dill, salt, and basil. Pulse until smooth. If you prefer a thinner dressing, add the milk and pulse to combine.
  3. Preheat a grill or grill pan to medium heat. Brush the halloumi and avocado slices with olive oil. Place on the grill or in the grill pan and cook until char marks appear, 2 to 3 minutes per side.
  4. Arrange the arugula on a serving platter. Add the tomatoes and pickled onions. Sprinkle with the toasted panko. Add the grilled avocado and halloumi and drizzle with the dressing before serving.