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Recipe Detail Page
Sweet Tomato, Golden Halloumi & Baby Greens Salad
Early Summer 2023
Bold and delicious, this recipe for two is the perfect way to kick off date night. Here, you don’t have to obey the dating rule of skipping the garlicky starters to avoid its lingering scent (we’re looking at you Caesar salad). Just be sure to remove the thin scape inside the garlic cloves since it’s the main culprit of bad breath. Gently cook the garlic into submission by sautéing and then bring out its sweeter side by continuing to cook with bursting sweet tomatoes.
Serves 2
DRESSING
1 tbsp (15 mL) red-wine vinegar
1/2 tsp (2 mL) grainy Dijon mustard
1/2 tsp (2 mL) liquid honey
1 tbsp (15 mL) olive oil
SALAD
1 pkg (250 g) Halloumi cheese
10 oz (285 g) mixed colourful grape or cherry tomatoes
1 tbsp (15 mL) olive oil, plus more for pan
1 large or 2 small garlic cloves, thinly sliced
1/4 cup (60 mL) water
2 heaping cups (550 mL) lightly packed pea shoots or baby arugula
Generous grinding of pepper
1. To prepare dressing, in a small bowl, whisk vinegar with Dijon and honey. Slowly whisk in oil.
2. To prepare salad, cut cheese into 1-inch (2.5-cm) cubes. Slice any large tomatoes in half; otherwise leave whole. Set a large nonstick frying pan over medium-high heat. Coat pan with a little oil. When hot, add Halloumi. Cook, turning pieces occasionally with a fork until golden, 4 to 5 minutes. Remove pan from heat. Move cheese to a large plate.
3. Let pan cool a little. Reduce heat to medium-low. When pan has cooled slightly, add 1 tbsp (15 mL) olive oil and garlic. Cook, stirring frequently, until softened slightly, about 1 minute. Immediately add tomatoes and water. Cook, stirring and scraping up any brown bits from pan bottom until tomatoes are softened and begin to burst, 4 to 5 minutes. Remove to serving plates. Tumble cheese and mound greens overtop. Spoon a little dressing over all and top with a generous grinding of pepper. Serve any remaining dressing alongside.
Serves 2
