During grilling season, I break out all my halloumi recipes. While we often eat (and enjoy!) the ones I have previously posted (Halloumi Hummus Bowls, Farro Salad with Apple & Halloumi; Halloumi, Green Bean, and Potato Salad; Grilled Watermelon & Halloumi Salad with Ginger-Lime Vinaigrette; Peach, Cherry, and Arugula Salad with Halloumi; Halloumi with Corn, Cherry Tomatoes, & Basil; and Halloumi with Tomatoes & White Beans), I am always open to new ways to prepare halloumi. Now, for the first time, we’re combining broccoli with halloumi.
This recipe is a modern take on the American potluck staple, broccoli salad. Broccoli became more widely consumed in the United States in the 1920s with the help of Italian immigrants. Its status as a staple for Southern picnics took a few more decades. Southern broccoli salad features the raw or blanched florets coated in a tangy mayo & vinegar dressing with cheddar cheese, bacon, and raisins added to the mix. This broccoli salad is quite different. Spears of the cruciferous vegetable are cooked over fire for a smoky flavor. The halloumi cheese, also cooked on the grill, becomes crispy and chewy. Fresh grapes add the sweet touch to the side dish. The components are then dressed with lime juice, olive oil, and mint. The result is a classic made anew!
Broccoli & Halloumi Salad
Broccoli & Halloumi Salad (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes, Yield: 4 servings
Ingredients:
- 1 to 1-1/2 pounds broccoli
- salt and pepper
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces halloumi grilling cheese, sliced 1/4-inch thick
- 2 limes
- 1-1/2 cups seedless green grapes, halved
- 1/3 cup mint leaves, roughly chopped
Directions:
Heat the grill to medium-high. Cut the broccoli lengthwise into roughly 1/4-inch-thick spears. Toss the broccoli on a sheet pan with salt, pepper, and 1 tablespoon of the olive oil to coat. Brush the halloumi with the remaining oil. Set the veggies and cheese aside.
Place the prepared grapes in a small bowl. Zest 1 lime over the grapes and toss them to coat. Refrigerate the grapes until ready to use. Squeeze the juice from both limes.
Zest 1 lime over the grapes.
Grease the grill grates. Grill the broccoli directly on the grates or in a grill basket with the lid of the grill closed until the pieces are charred underneath and bright green, about 4 to 5 minutes.
Grill the broccoli.
Flip the broccoli and add the halloumi slices to the grill. Cook, covered, until the halloumi is browned and softened and the broccoli is crisp-tender, 4 to 5 minutes, turning the halloumi once.
Grill the halloumi, flipping it once.
When the broccoli and halloumi are done, remove them from the grill and cut both into bite sized pieces. Transfer the broccoli and halloumi to a large bowl and drizzle them with the lime juice.
Drizzle the broccoli and cheese with lime juice.
Add the grapes, mint, and a generous drizzle of olive oil. Toss to combine and season with additional salt and pepper. Serve immediately.
Add the grape and mint to the salad toss before serving.
Broccoli salad has gotten an upgrade! ~Linda
Broccoli & Halloumi Salad (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes, Yield: 4 servings
Ingredients:
- 1 to 1-1/2 pounds broccoli
- salt and pepper
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces halloumi grilling cheese, sliced 1/4-inch thick
- 2 limes
- 1-1/2 cups seedless green grapes, halved
- 1/3 cup mint leaves, roughly chopped
Directions:
Heat the grill to medium-high. Cut the broccoli lengthwise into roughly 1/4-inch-thick spears. Toss the broccoli on a sheet pan with salt, pepper, and 1 tablespoon of the olive oil to coat. Brush the halloumi with the remaining oil. Set the veggies and cheese aside.
Place the prepared grapes in a small bowl. Zest 1 lime over the grapes and toss them to coat. Refrigerate the grapes until ready to use. Squeeze the juice from both limes.
Grease the grill grates. Grill the broccoli directly on the grates or in a grill basket with the grill lid closed until the pieces are charred underneath and bright green, about 4 to 5 minutes. Flip the broccoli and add the halloumi slices to the grill. Cook, covered, until the halloumi is browned and softened and the broccoli is crisp-tender, 4 to 5 minutes, turning the halloumi once.
When the broccoli and halloumi are done, remove them from the grill and cut both into bite sized pieces. Transfer the broccoli and halloumi to a large bowl and drizzle them with the lime juice. Add the grapes, mint, and a generous drizzle of olive oil. Toss to combine and season with additional salt and pepper. Serve immediately.