Baked Spring Onions Halloumi Salad
Grilling halloumi may be the quicker option, but baking brings great results too.
And once the oven is hot, you might as well add a few seasonal vegetables alongside.
This time: spring onions.
Bake the halloumi and the spring onions
Preheat the oven to 220C with ventilation.
Wash and trim the spring onions, then pat them dry.
Season with a pinch of salt and drizzle lightly with olive oil and balsamic vinegar.
The vinegar will caramelize slightly in the oven and bring gentle sweetness to the onions.
Cut the halloumi in 1 cm thick slices and season with pepper and a little olive oil.
(Usually halloumi is salty enough, so additional salt is rarely needed.)
Mix gently coat evenly.
Arrange the halloumi and spring onions on a lined baking tray.
Sprinkle the breadcrumbs over the halloumi and bake for about 20 minutes.
Assemble the salad
Arrange the lettuce and arugula on a serving plate.
Add the baked halloumi and the spring onions.
Top with sliced tomatoes and finish with olive oil, lemon juice and a small drizzle of balsamic vinegar.
Serve warm.
Enjoy.
INGREDIENTS - for two persons
Organic or “Best you can get” !
Lettuce - 150 grams
Arugula - 50 grams
Halloumi - 150 grams
Spring onions - 100 grams
Tomatoes - 150 grams
Bread crumbs - 25 grams
Olive oil - 15 ml
Fresh lemon juice - 15 ml
A pinch of salt
A grind of pepper
