Cherry and Romaine Salad with Halloumi
Juicy fresh cherries, summer corn, crunchy romaine lettuce combined with whole wheat bread, tomatoes and halloumi. A fantastic salad that you will make as long as you can buy cherries.
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Servings: 2 people
Ingredients
- 2 cups cherries halved and pitted
- 2 heads baby romaine lettuce
- 8 ounces Halloumi cheese cut in thick slices
- 2-3 slices whole wheat bread
- 1 ear corn
- 1/4 cup basil finely chopped
- 1/4 cup parsley finely chopped
- 4 ounces tomatoes cut in halves
- 1/2 lemon zest and juice
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Halve and pit the cherries.
- Make the cherry vinaigrette first. Transfer half of the pitted cherries to a pitcher. Add lemon zest, lemon juice and olive oil and salt & pepper and blend with a immersion blender until smooth. Place in refrigerator until needed.
- Line a baking sheet with parchment paper.
- Cube the bread and transfer the cubes to the baking sheet. Sprinkle olive oil, and salt and pepper over the bread cubes.
- Cut the Halloumi cheese in thick slices (about 1/2 inch). Place cheese slices on the same baking sheet and brush with olive oil (no need to add salt and pepper).
- Place the baking sheet in an oven of 425 degrees F and cook for about 10 minutes. Turn the cheese half way in the cooking time, so both sides become nice and brown.
- Shuck the corn and cook it for 10 minutes in boiling water with salt, then cut kernels off the cob.
- Chop basil and parsley fine.
- Add all ingredients (except for Halloumi cheese) into a large bowl and mix.
- Pour cherry vinaigrette over the salad and mix again.
- Divide salad over 2 plates or bowls and add Halloumi cheese.
Nutrition
Calories: 771kcal | Carbohydrates: 62g | Protein: 39g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Sodium: 1545mg | Fiber: 20g | Sugar: 29g
Nutrition information is automatically calculated, so should only be used as an approximation.
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