Grilled Halloumi on a Red Quinoa, Zucchini and Bitter Greens Salad paired with Dreaming Tree Chardonnay

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.



Serves 4-6 people

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

1 lb. halloumi, cut into 1 inch slices
1-2 T canola oil
1 lemon, cut in half




  1. Mix all ingredients together
  2. Season with salt and pepper to taste, set aside

Strawberries and Figs

  1. Mix all ingredients together and set aside while grilling halloumi


  1. Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel
  2. 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
  3. Transfer to a plate and squeeze lemon over top of cheese
  4. Serve on a platter the quinoa on the bottom, then the haloumi and the strawberry-fig mixture spooned over the top