Chopped Salad with Panko-Crusted Halloumi
with corn / avocados / cucumbers / peaches
Halloumi is a firm cheese that holds up well to heat and gets some added flavor and crunch with the addition of a maple-Dijon panko crust. This recipe can be made in the oven or air fryer. Add the warm, crispy halloumi to the top of a chopped salad with lots of flavors and textures.
Proteins
Cuisines
Ingredients
Maple-Dijon Panko Crusted Halloumi:
- Cheese, Halloumi - 8 oz , 1" / 2.5 cm thick strips (sub tempeh or extra-firm tofu)
- Cilantro leaves - 1 Tbsp
- Butter - 3 Tbsp
- Mustard, Dijon - 2 1/2 Tbsp
- Maple syrup - 1 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Foil - for baking (used only if cooking in the oven)
Chopped Salad with Avocado, Corn, and Peaches:
- Corn kernels, fresh or frozen - 1 cup (~½ cup per ear of corn)
- Cucumbers - 6 oz , chopped
- Peaches - 2 , sliced
- Avocados - 1 , cubed
- Mixed greens - 5 oz (sub baby spinach)
- Shallot vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
- Almonds, sliced or slivered - 1/4 cup
Tangy Shallot Vinaigrette:
- Shallots - 1 clove , diced
- Vinegar, apple cider - 2 tsp
- Vinegar, red wine - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 1/2 Tbsp
Choose Cooking Method
Prep
- Halloumi / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
- Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
- Corn / Cucumbers / Peaches / Avocados - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Prep other ingredients as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 425F / 218C degrees.
- Line a sheet pan with foil and brush with some cooking oil. Add halloumi slices in a single layer. Spoon crust over halloumi.
- Bake until crust is golden brown, 8 to 10 minutes.
- When halloumi is nearly finished, toss mixed greens with corn, cucumbers, peaches, and avocados. Toss with vinaigrette until dressed to your liking.
- Top salad with halloumi and almonds. Enjoy!
Prep
- Halloumi / Shallots - (If prepping right before cooking, get air fryer heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
- Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
- Corn / Cucumbers / Peaches / Avocados - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Prep other ingredients as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat air fryer to 350F / 190C degrees.
- Transfer halloumi to the basket of the air fryer. Cook for 5 minutes to get it started cooking.
- After 5 minutes (and working carefully because the basket of the air fryer will be hot), spoon crust over top of the halloumi. Continue cooking until crust is golden brown, 5 to 6 minutes more.
- When halloumi is nearly finished, toss mixed greens with corn, cucumbers, peaches, and avocados. Toss with vinaigrette until dressed to your liking.
- Top salad with halloumi and almonds. Enjoy!
Reviews
Ratings
0 reviews