Halloumi is one of Cyrus’ tastiest gifts to the world. It has rightfully become popular, as it is a wonderful meat substitute for BBQs and other culinary applications, as you can marinate and grill it just like you would with a steak or burger patty. It’s traditionally made out of a mix of goat and sheep’s milk, although a lot of providers use cow’s milk as well. Coupled with maple syrup, it becomes divine.
This salad is an amazing weekday dinner option that’s perfect after coming home from the gym or as a refreshing summer dish on a hot day. Its rich flavors leave nothing left to wish for as far as meals are concerned. This recipe makes 2 servings as a main course. Prep time is 20-25 minutes, depending on whether you do the bacon and halloumi parallel or one after the other.
- 2 ripe avocados
- 10 slices of bacon
- 2/3 cup of sweet corn
- 5 spring onions
- 5 ounces (125 grams) of halloumi cheese (click here)
- 1 teaspoon of vegetable oil
- 1 tablespoon of maple syrup
- 1 fresh lemon
- 3 tablespoons of dill
- 3 tablespoons of native olive oil
- Salt and ground pepper
Start by chopping the avocado into dices and the spring onions into small rings. Add it all to a salad bowl, along with the sweet corn. Fry the bacon in a pan on medium heat until crispy. Make sure to put the bacon into the cold pan and then turn on the heat, as this makes for crispier and less greasy results. You also don’t need to add any butter or oil for frying the bacon. Once the slices have reached the desired state of crispiness, lay them on a paper towel to soak up all the extra fat. Then fold the paper towel and crush the bacon inside, then add the crumbles to the salad bowl. Pour in the dill and you are ready for the grand finale: the cheese.
Afterwards, cut the halloumi into slices (or dices, whatever floats your boat) and cook it in the pan with the vegetable oil and maple syrup. The latter allows the halloumi to slightly caramelize and gives it a unique and super tasty flavor. Once the halloumi has gone a dark golden color, add it to the bowl.
As for the dressing, squeeze one fresh lemon into a small glass or bowl, add the olive oil, salt and pepper and whisk it all together. Note that there is no need to have any vinegar, as the lemon adds all the acid that is needed. Mix it into the other salad ingredients and enjoy. Serve it while the halloumi is still slightly warm.