#RestaurantInspired is a new segment on the blog where I’ll be recreating some of my favorite dishes that I’ve had at the cafes and restaurants I frequent. One of those meals is the grilled Halloumi salad from Artcaffe.
I’ve had this salad at different Artcaffe outlets and I noticed that sometimes their ingredients vary from branch to branch. Some have roasted mushrooms, butternut, eggplant, sundried tomatoes etc. So feel free to go wild with your creations. I make this salad quite often simply because you can never go wrong with roasted vegetables if you’re looking for a quick dinner meal. I live for 30 minute meals on weekdays when I’m spent and looking to spend minimal time in the kitchen and still have something delicious and healthy.
You can serve the roasted vegetables as a side or add a protein and it’s a main meal. For this recipe, you can sub the Halloumi cheese with some grilled chicken and it works perfectly. Halloumi cheese has a high melting point so it holds shape when grilled or lightly fried on a skillet. Simply, cut the cheese into 1/4 inch slabs, grill until browned on each side about 2-3 minutes. It should be soft in the middle. Serve immediately. It tastes better warm.
I never skip on dressing when making any of my salads whether it’s a honey mustard or the classic vinaigrette like the one I used in this recipe. When making the components of this salad, I was going for crunch from the lettuce, texture from the nuts, freshness from the juicy tomatoes, aromatics from some herbs in this case the freshly chopped basil at the end. You can also use spinach, arugula or mixed lettuce as the base for your salad
The onions take longer to roast in comparison to the other vegetables that’s why in the final recipe below, I gave them a head-start before adding other vegetables. Previously, I mixed all the vegetables in the bowl and roasted them together and didn’t really quite like the cook on the onions. Here’s a gallery of some of the different times I’ve enjoyed this meal.