Pickled strawberries, Halloumi cheese, baby spinach, Marcona almonds, honey vinaigrette

Hull and quarter the strawberries so pieces are roughly bite-sized. Place them in a small jar or bowl.

In a small bowl, whisk together the white wine vinegar, water, sugar and salt until sugar dissolves.

Add the peppercorns if using, pour the brine over the strawberries and let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours). Drain before using, reserving a spoonful of the brine for the dressing if desired.

In a small bowl or jar, combine the white wine vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.

Slowly whisk in the olive oil until emulsified, or close jar and shake vigorously. Taste and adjust seasoning; if you reserved a teaspoon of pickling brine, add for brightness.

Slice the halloumi into 1/3-inch (about 1 cm) thick slices. Pat dry with paper towel to remove excess moisture.

Prepare Halloumi

Heat a nonstick skillet or grill pan over medium-high heat until very hot. Lightly brush both sides of the halloumi slices with 1 tablespoon olive oil.

Place halloumi in the pan and grill without moving for 2–3 minutes until a deep golden crust forms. Flip and grill the other side 1–2 minutes until golden and warmed through. Remove from heat and set aside.

If your Marcona almonds are not toasted, warm a small dry skillet over medium heat and toast the almonds, stirring frequently, 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool.

Toast Almonds

In a large bowl, add the baby spinach and drizzle about half the honey vinaigrette. Toss gently to coat.

Arrange dressed spinach on a platter or individual plates. Scatter pickled strawberries over the greens, then add grilled halloumi slices on top.

Sprinkle toasted Marcona almonds over the salad. Drizzle remaining vinaigrette as needed, and finish with a squeeze of fresh lemon if desired.

Serve immediately so the halloumi stays warm and the spinach remains crisp.

halloumi cheese

baby spinach

pickled strawberries (see pickling brine below)

Marcona almonds, lightly toasted

extra-virgin olive oil (for grilling)

fresh lemon (optional, for finishing)

strawberries, hulled and quartered

white wine vinegar

water

sugar

fine sea salt

black peppercorns (optional)

extra-virgin olive oil

honey

Dijon mustard

salt

freshly ground black pepper

Grilled Halloumi Salad

Make Grilled Halloumi Salad Recipe in just 40m. Pickled strawberries, Halloumi cheese, baby spinach, Marcona almonds, honey vinaigrette

Grilled Halloumi Salad Recipe

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