Simple Strawberry & Rocca Salad with Grilled Halloumi
Easy
10mins
320 kcal
2 servings
MACROS
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A fresh, sweet, and savory 10-minute salad featuring peppery greens, sweet berries, warm salty cheese, and a bright balsamic dressing.
Welcome to the ultimate refreshing and diet-friendly meal: the Simple Strawberry & Rocca Salad with Grilled Halloumi. When you are looking for a vibrant dish that does not sacrifice flavor for nutrition, this Simple Strawberry & Rocca Salad with Grilled Halloumi is the absolute perfect solution. The peppery, slightly bitter bite of fresh rocca (also known as arugula) creates a magnificent base that is beautifully balanced by the natural, sun-kissed sweetness of juicy ripe strawberries. Adding fresh mint elevates the bowl with a cooling, aromatic profile that screams summer freshness. But the real star of the show here is the warm, pan-seared halloumi cheese. It provides a phenomenal savory, salty contrast to the sweet berries, while also packing a satisfying punch of protein to keep you full and energized. This Simple Strawberry & Rocca Salad with Grilled Halloumi is drizzled with a ridiculously easy, bright balsamic and lemon vinaigrette that ties every single element together. Tossed with a handful of crushed walnuts for essential healthy fats and a satisfying crunch, this meal hits every single texture note—crispy, chewy, juicy, and tender. Whether you need a lightning-fast work-from-home lunch, a stunning side dish for a dinner party, or a low-carb, nutrient-dense meal to keep your diet on track, this salad delivers. Plus, it is an incredible way to prevent your highly perishable greens and berries from going to waste in the fridge!
Ingredients
- 60 g Rocca Leaves (about 3 cups loosely packed)
- 150 g Fresh Strawberries (about 1 cup sliced)
- 100 g Halloumi Cheese (about 4-5 slices)
- 10 g Fresh Mint (about 1/4 cup loosely packed)
- 30 g Walnuts (about 1/4 cup chopped)
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Lemon Juice
- 3 cup Rocca Leaves
- 1 cup Fresh Strawberries
- 3.5 oz Halloumi Cheese (about 4-5 slices)
- 0.25 cup Fresh Mint
- 0.25 cup Walnuts
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Lemon Juice
Instructions
- 1Step 1: Wash and thoroughly dry the rocca leaves and fresh mint, then arrange them as the base in a large serving bowl.
- 2Step 2: Remove the stems from the fresh strawberries and slice them in half or quarters. Scatter them evenly over the greens.
- 3Step 3: In a small jar or glass, whisk together the olive oil, balsamic vinegar, and lemon juice to create your simple vinaigrette.
- 4Step 4: Heat a skillet over medium-high heat. Slice the halloumi cheese into thick slabs. Sear them in the dry pan for 1 to 2 minutes on each side until they develop a deeply golden, crispy crust.
- 5Step 5: Immediately arrange the warm halloumi cheese over the salad. Sprinkle the chopped walnuts on top, drizzle with the vinaigrette, and serve straight away while the cheese is warm.
Chef's Tips
- •Halloumi cheese has the best texture when eaten immediately after cooking; if it cools down too much, it can become rubbery.
- •Make sure your rocca leaves are completely dry before assembling to ensure the dressing coats the leaves nicely without watering it down.
Recipe By
Kitchen Buddy Chef