Halloumi is easily my favourite vegetarian protein. It’s cheese, but it’s like magical cheese. You can fry it and grill it, and it won’t dissolve into a gooey mess. It will form a beautiful crust with a squeaky inside, and it’s brilliant. It makes beautiful sandwiches. It’s great with fresh vegetables and herbs. And salads. I wanted a salad this time around.

I like to marinate halloumi first. This time I’m thinking chipotle with lemon, and a hint of oregano. I’ll pair the grilled halloumi with greens dressed with a chipotle and mango balsamic vinaigrette. Booyah.

Seared Chipotle Halloumi

1 package halloumi, in four slices
Juice of two limes
1 tbsp minced chipotle en adobo
1 tbsp chipotle infused olive oil (pomace) (USA / Canada)
1 tsp dried oregano leaves or 1 tbsp fresh

2 tsp dijon mustard
3 tbsp mango balsamic vinegar
2 tbsp chipotle-infused extra-virgin olive oil (pomace) (USA / Canada)
6 tbsp extra virgin olive oil (pomace) (USA / Canada)
Water, to thin
Salt and pepper

Mixed greens

Olive oil, for frying

Marinate the halloumi in the lime juice, chipotle, and oregano for at least 12 hours.

For the salad dressing: mix the mustard and mango balsamic vinegar, then slowly whisk in the chipotle infused olive oil (pomace) (USA / Canada) and the olive oil (pomace) (USA / Canada). Thin with water as required. Season to taste.

Heat a heavy bottomed skillet over medium heat. Add some olive oil (pomace) (USA / Canada) and fry the halloumi, about 3 minutes per side, until the cheese has a beautiful, caramelized crust.

Toss the greens with some dressing and serve the halloumi over top of the salad. Yum!