Field Green Salad topped with Fried Halloumi and Za'atar Vinaigrette
Mixed green salad topped with fried halloumi, mixed nuts and seeds and a Za'atar vinaigrette. A very satisfying salad that is large enough for a meal. Fry only a few pieces of halloumi and save the vinaigrette for later and it is a perfect meal for one.
Ingredients
- 140 g 5 oz mixed salad greens (approximately one package)
- 8-12 1/2 centimetre slices of halloumi
- 1 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Za'atar herb blend
- 1 1/2 tsp local honey
- pinch each of salt and pepper
- 1/2 cup olive oil
- 3/4 cup mixture of sliced almonds unsalted cashews, pumpkin and sunflower seeds (whatever ratio you prefer).
Instructions
- In a 2 cup glass measuring cup, or a similar bowl, mix the lemon juice, vinegar, honey, Za'atar, salt and pepper.
- Whisk in the mustard with a small whisk, until thoroughly blended with the liquid. Slowly add the oil while whisking constantly until all the vinaigrette is completely emulsified.
- Set the vinaigrette aside and heat a medium non-stick frying pan to a medium-high heat.
- Slice the halloumi in 1/2 cm thick slices. When the pan is hot, fry the halloumi in batches. Fry it for 30-45 seconds per side or until each side gets a golden crust and comes away easily from the pan. How long you need to fry it per side will depend on how hot you let your pan get.
- Divide the salad greens on four plates and place 2 or 3 slices of halloumi on top of the greens. Sprinkle the nuts and seeds over each plate and then drizzle the desired amount of vinaigrette over each plate, about 2-3 tablespoons. Some people like more vinaigrette than others. Any extra vinaigrette can be stored in the fridge for a week or so.