Grilled Halloumi Salad Recipe

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.

Prepare Halloumi

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

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.

Toast Almonds

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.

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.