GRILLED HALLOUMI WITH STRAWBERRIES, FIGS, HONEY & BASIL
On the Bend tour stop, Fiona wowed the crew with a dish unlike anything they’d tried before — her Grilled Halloumi with Strawberries, Figs, Honey and Basil on a Red Quinoa, Zucchini and Bitter Greens Salad. At home, try pairing the dish with Dreaming Tree Chardonnay.
Ingredients
Serves 4-6 people
Quinoa
1 lb. red quinoa, cooked
1 small radicchio, cored and chopped
1 bunch dandelion greens, red or green, chiffonade
1 bunch watercress or arugula, chopped
1/2 bunch Italian parsley (smaller stems included), finely chopped
2 stalks celery, small dice
1 large zucchini, diced and lightly roasted (10 minutes at 400 degrees with extra virgin olive oil salt and pepper)
1/2 red onion, small dice
2 lemons, juiced, 1 zested
1/4 c red wine vinegar
2/3 c extra virgin olive oil
Salt and pepper
Strawberries and Figs
1/2 c fresh strawberries, sliced
1/2 c fresh figs, sliced (if available, if not can double strawberries)
1/4 c honey, local
1 bunch basil, leaves picked, chiffonade
1 orange, juiced
Halloumi
1 lb. halloumi, cut into 1 inch slices
1-2 T canola oil
1 lemon, cut in half
Directions
Quinoa
- Mix all ingredients together
- Season with salt and pepper to taste, set aside
Strawberries and Figs
- Mix all ingredients together and set aside while grilling halloumi
Halloumi
- Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel
- Rub the cheese with oil and grill cheese for 2-3 minutes per side, or until there are nice grill marks on each side. Use metal spatula to loosen the cheese, they can stick
- Transfer to a plate and squeeze lemon over top of cheese
- Serve on a platter the quinoa on the bottom, then the haloumi and the strawberry-fig mixture spooned over the top