Grilled Halloumi Salad with Pickled Blueberries and Pistachios

8 hours and 15 mins
2-3
easy

Palatable Pastime is a food and cooking blog written by Sue Lau and focusing on Heartland and Southern cooking, with a splash of ethnic and international recipes. The writer, Sue Lau, is a food blogger with over forty years of cooking experience and is also a cooking enthusiast, prize-winning recipe developer, cookbook collector, writer, and independent bookseller.

 

Ingredients

Pickled Blueberries Ingredients:

  • 1 cup fresh Florida blueberries
  • 3/4 cup blueberry vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  •  1/4 teaspoon black pepper

Salad: 

  • 7-8 ounces Halloumi cheese
  • 4-6 cups assorted organic baby lettuces
  •  1/2 cup thinly shaved red onion
  • 1/2 cup toasted shelled chopped pistachio nuts
  • 1/2 cup extra virgin olive oil
  •  salt and black pepper (to taste)

Directions

  • Whisk together the blueberry vinegar, sugar, ground coriander, salt and black pepper and bring to a boil.
  • Place fresh blueberries in hot vinegar mixture and refrigerate overnight.
  • Drain berries, reserving the vinegar.
  • Grilled Halloumi cheese strips over low heat until golden.
  • Build salad with lettuces, grilled Halloumi, shaved red onion, pickle blueberries and pistachios.
  • Whisk together vinaigrette ingredients and serve over salad.