Grilled Halloumi with Strawberries, Figs, Honey & Basil
Serves 4-6
On the Bend tour stop, Fiona wowed the crew with a dish unlike anything they’d tried before — her Grilled Halloumi with Strawberries, Figs, Honey, and Basil on a Red Quinoa, Zucchini, and Bitter Greens Salad. At home, try pairing the dish with Dreaming Tree Chardonnay.
Ingredients
QUINOA
- 1 pound red quinoa, cooked
- 1 small radicchio, cored and chopped
- 1 bunch dandelion greens, red or green, chiffonade
- 1 bunch watercress or arugula, chopped
- 1/2 bunch Italian parsley (smaller stems included), finely chopped
- 2 stalks celery, small dice
- 1 large zucchini, diced and lightly roasted (10 minutes at 400 degrees with extra virgin olive oil salt, and pepper)
- 1/2 red onion, small dice
- 1 lemon, juiced
- Zest of 1 lemon
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- Salt and pepper to taste
STRAWBERRIES & FIGS
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh figs, sliced (if available, if not can double strawberries)
- 1/4 cup honey, local
- 1 bunch basil, leaves picked, chiffonade
- 1 orange, juiced
HALLOUMI
- 1 pound halloumi, cut into 1-inch slices
- 1-2 tablespoons canola oil
- 1 lemon, cut in half
Instructions
QUINOA
- Mix all ingredients together.
- Season with salt and pepper to taste, set aside.
STRAWBERRIES & FIGS
- Mix all ingredients together and set aside while grilling halloumi.
HALLOUMI
- Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel.
- Rub the cheese with oil and grill cheese for 2-3 minutes per side, or until there are nice grill marks on each side. Use metal spatula to loosen the cheese, they can stick.
- Transfer to a plate and squeeze lemon over top of cheese.
- Serve on a platter with quinoa on the bottom, then the halloumi and the strawberry-fig mixture spooned over the top.
