This is my first time participating in the No Croutons Required blog event. This month’s theme was a “cheese” salad, and I thought for weeks about what my contribution would be – but it didn’t come to me until I bought that Gretna Grilling Cheese (just like halloumi, but completely local) at the farmer’s market last week that a salad topped with grilled cheese would be a brilliant combination.
After searching high and low, I finally settled on a recipe from the Mt. Vikos site – it encompassed all the flavors I love together – salty, sweet, creamy, and acidic, and was absolutely delicious.
Grilled Halloumi, Arugula, Mango and Avocado Salad
recipe courtesy Mt. Vikos
3 cups Baby arugula (I used mixed baby greens)
1 sliced Fresh mango
1 sliced Avocado
3 tbs. Fresh mint, chopped
1/4 cup Extra virgin olive oil
2 tbs. White balsamic vinegar
2 tsp. Fresh shallot, finely diced
1/2 tsp. Salt
1/2 tsp. Freshly ground pepper
8 oz. Mt. Vikos Halloumi (or similar grilling cheese)
1 tbs. Extra virgin olive oil
Combine arugula, mango, avocado and mint; dress with vinaigrette of oil, vinegar, shallot, salt and pepper. Place a heavy skillet over medium high heat; add the 1 tbs olive oil. Cut Mt. Vikos Halloumi into 1/4″ slices; fry until golden on both sides. Portion salad onto four plates; top with grilled halloumi. Serve immediately.