Grilled Halloumi Salad

Grilled Halloumi Salad

Serves 1

Life is busy. But that does not mean we can't eat wonderful food!

1 ounce Halloumi cheese

1-2 cups fresh arugula

1 slice from a large tomato
1-2 teaspoon olive oil

1. Preheat your grill on high for 5 minutes.
2. Brush your grill and using paper towel and a tongs, wipe vegetable oil on the grate to prevent sticking.
3. Lay the cheese on the grill. Flip after two minutes. The cheese will not melt into the grate, but will brown as in the picture.
4. Remove after another two minutes.
5. Lay the tomato slice on the arugula. I cut the halloumi into strips and laid over the tomato.
6. Lastly, I drizzled some Wild Mushroom and Sage infused olive oil. (This is available from Olivada, in Sheboygan, WI.)

Nutritional data:

Calories:    162

Fat:          13.7g

Sat fat:       6.7g

Chol:        25mg

Sodium:  380mg

Carbs:           2g

Fiber:            1g

Protein:         9g

By the way, halloumi cheese originated in Cyprus, and is a blend of cow and sheep milk. It has a very high melting point because it is heated and shaped before being brined. Because of the brine, it is salty, which nicely offsets the spicy/peppery arugula. The light drizzle of olive oil is all this salad needs for a balanced flavor profile.

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