Halloumi is a firm, springy and intensely flavourful cheese with a high melting point that makes it perfect for searing or grilling. Feel free to use whatever type of greens you have on hand; torn green or red leaf lettuce and romaine are great substitutes for the mixed baby greens.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Herbed Pita Chips:
Salad:
Method
Herbed Pita Chips: Brush pita with oil; sprinkle with basil and oregano. Cut into 8 wedges; arrange in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and light golden, about 8 minutes. (Make-ahead: Let cool completely; store in airtight container for up to 2 days.)Salad: While pita is baking, in nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 3 minutes.
Meanwhile, in large bowl, whisk together oil, vinegar, garlic, oregano and pepper. Add baby greens, green pepper, tomatoes, cucumber, red onion and olives; toss to coat. Divide among serving plates; top with halloumi. Serve with pita chips.
Tip from The Test Kitchen: To pit olives quickly, spread them onto a cutting board and press with the bottom of a saucepan. This exposes the pits, making them easy to remove.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 743 mg
- Sugars 5 g
- Protein 10 g
- Calories 296.0
- Total fat 21 g
- Potassium 453 mg
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
%RDI
- Iron 11.0
- Folate 24.0
- Calcium 21.0
- Vitamin A 42.0
- Vitamin C 82.0
