SEARED HALLOUMI AND GRAPE SALAD
3 tbsp (45 ml) extra-virgin olive oil, divided
6 x ½-in (1.25 cm) slices halloumi cheese
½ red onion, sliced and separated into rings
2 large garlic cloves, thinly sliced
½ cup (125 ml) walnut pieces
½ cup (125 ml) seedless red and green grapes
½ tsp (2 ml) minced fresh rosemary
2 tsp (10 ml) aged balsamic vinegar
salt and freshly ground black pepper
- Heat a large frying pan over mediumhigh heat. Add half the olive oil. Gently sear slices of halloumi, 3 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Remove to 2 heated plates as they are done and cover to keep warm.
- Add remaining olive oil to pan. Add onion rings and garlic and sauté over medium-high heat just until it starts to soften and garlic turns pale golden, about 1 minute. Add walnuts, grapes and rosemary and stir-fry for 1 minute or until piping hot. Divide among warmed plates with seared halloumi and serve with a drizzle of balsamic and salt and pepper to taste.