Warm Veggie and Grilled Haloumi Salad
My friend Kristen is one of those people who are good at everything. She’s a great dancer, a great artist, a tattooer, knows everything there is to know about vintage clothing; she can design her own clothing, build any-fucking-thing with her own hands, knows the history of everything, has a razor sharp memory, and is glamorous AF. Nobody said life was fair. Apparently, she can throw down in the kitchen too. She sent me a few of her recipes, and I was all like, “damn, these look good.” She had a warm veg and grilled Haloumi salad that sounded awesome. I tried to make it from memory using whatever I had in my kitchen. It’s an awesome light and colorful summer dinner salad. Good on ya, mate.
12 oz. green beans
1 bunch broccolini, keep the leaf, toss the leaf, I don’t care
3 oz. package instant ramen
3 yellow squash, sliced paper-thin (a mandolin or slicer on a box grater work great here)
1 pint grape tomatoes, halved
1 t capers
2 t sliced green olives
8 oz. Haloumi cheese, sliced widthwise into 6 slices
1 t white miso
1 t mirin
¼ C olive oil
¼ C rice vinegar
1 t honey
Get a big pot of very salty water to a rapid boil with a bowl of cold water and a big salad bowl nearby.
Blanch the green beans for 2 minutes, shock in the cold water. Drain and add to the salad bowl.
Blanch the broccolini for 4 minutes, shock in the cold water. Drain and add to the salad bowl.
Cook the ramen for 3 minutes. Drain and add to salad bowl.
Add the squash, tomatoes, capers and olives to the salad bowl.
Heat a grill pan over medium and cook the Haloumi for 2 minutes on each side. You should have nice grill marks/color
Meanwhile, combine the miso, mirin, oil, vinegar, and honey in a small jar. Stir a bit, then shake it up to make your dressing.
Dress the salad (start with half) and save any leftover dressing in the fridge.
Cut the cheese… into triangles and serve on top of the salad.
Whenever I’m cooking with broccolini, I sing Broccolina, Broccolina to the tune of Bop A-Lena. Try it, it’s fun.