Name: Grilled Halloumi Spinach Salad with Dates
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 5.3 ounces block (150g) halloumi; 5.3 ounces (150g) baby spinach; 2 Tablespoons fresh mint leaves, finely chopped (optional)*; 3 Tablespoons olive oil; 1 Tablespoon apple cider vinegar; ¾ teaspoon chili flakes; Salt and freshly ground pepper; 3.5 ounces (100g) Medjool dates, pitted and quartered lengthwise; ½ cup (75g) almonds, roughly chopped; 1 shallot, thinly sliced; 3 Tablespoons pomegranate seeds, for garnishing (optional); Pita bread, for serving (optional)

Grilled Halloumi Spinach Salad with Dates

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salads
Diet: Vegetarian

Grilled halloumi salad with dates and baby spinach is a colorful Middle-Eastern salad, loaded with sweet and savory flavors. Serve as a starter with a side of pita bread.

Ingredients

Scale

1 5.3 ounces block (150g) halloumi
5.3 ounces (150g) baby spinach
2 Tablespoons fresh mint leaves, finely chopped (optional)*
3 Tablespoons olive oil
1 Tablespoon apple cider vinegar
¾ teaspoon chili flakes
Salt and freshly ground pepper
3.5 ounces (100g) Medjool dates, pitted and quartered lengthwise
½ cup (75g) almonds, roughly chopped
1 shallot, thinly sliced
3 Tablespoons pomegranate seeds, for garnishing (optional)
Pita bread, for serving (optional)

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Instructions

Preheat a pan or a grill pan to high heat. Slice the halloumi into ½-inch thick planks. Rub both sides with olive oil and place on the hot grill. Reduce the heat to medium and grill for 2 to 3 minutes per side, or until well-charred. Set aside.
Reuse the same pan to toast the almonds lightly on high heat, shaking the pan often to prevent almonds from burning. This should take a couple of minutes at most. Set aside.
Toss the baby spinach salad and the chopped mint with 1 Tablespoon olive oil. Set aside.
In a medium bowl, combine the remaining olive oil with vinegar, chili flakes, salt and pepper.
Add dates, almonds and shallots to the salad. Pour the vinaigrette over, and toss well.
Add the lukewarm grilled halloumi slices, sprinkle some pomegranate seeds all over, and serve immediately with a side of pita bread. Enjoy!

Notes

* It is not strictly necessary to use mint in this salad recipe but I find that it adds a hint of freshness that contrasts beautifully with the oversweet dates.