It probably has something to do with the transition to warmer weather, but I've been on a major salad kick lately. To make a salad substantial enough to eat for dinner, I top greens with a variation of cooked grains, beans, veggies and, of course, plenty of cheese.
Halloumi—a salty sheep's milk cheese—is perfect for grilling, frying or baking, as it has a higher melting point than most cheeses. I stuck mine under the broiler and let it brown on each side so that the outer edges were crispy, while the inside remained gooey.
Wheat Berry Salad with Halloumi and Mint Gremolata (serves 4)
2 1/2 cups cooked wheat berries (about 1 cup uncooked)
2 cups cooked brown lentils
1 bunch radishes
1 head red leaf lettuce
1 small head cauliflower
2 slices halloumi cheese
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper, to taste
For the gremolata:
5 sprigs of fresh mint, finely chopped
1 clove garlic, finely chopped
1/4 tsp salt
1/2 a lemon, juiced and zested
1 tbsp olive oil
Preheat oven to 400 degrees. Cut cauliflower into florets and place on a baking sheet with olive oil, salt and pepper. Roast for about 30-45 minutes, or until edges start to brown. Remove cauliflower from oven and allow to cool.
In a large bowl, combine wheat berries, cauliflower, lentils and thinly-sliced radish, and drizzle with the balsamic vinegar. In a separate bowl, combine the mint, garlic, salt, lemon zest, lemon juice and olive oil.
Turn oven on to broil setting, then place halloumi slices on a baking sheet under the broiler. Broil for a few minutes, or until the cheese starts to brown, then flip to the other side. Broil the other side, then remove from the oven.
To serve, place red leaf lettuce on a plate, top with veggie and lentil mixture, the halloumi slices, mint gremolata and an extra drizzle of balsamic for good measure.