Halloumi Caesar Salad with Yogurt Dressing
This Mediterranean inspired Halloumi Caesar Salad is a complete meal! Croutons and crisp lettuce are coated in a creamy and cooling vegetarian (no anchovy) Greek Yogurt Caesar dressing. Filling and intensely flavorful, this is not your average halloumi salad!
Ingredients
- 2 heads romaine lettuce, chopped, rinsed and patted dry
- ½ large baguette, chopped into small chunks (you can also use a whole small / single serving sized baguette)
- 2 Tbsp grated parmesan, or a vegetarian Italian hard cheese
- 400 g (14 oz) halloumi cheese, cut into 8 slices
Dressing
- 80 ml (⅓ cup) greek yogurt
- 1 lemon, juiced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp capers
- 5 green olives, pitted
- 1 clove garlic
- 4 Tbsp parmesan, or vegetarian Italian hard cheese
Instructions
- First, make your dressing by blending all ingredients in a food processor, or using an immersion blender in a tall jug. Refrigerate until you're ready to use it.
- Tear your baguette into chunks, whatever size you'd like your croutons to be.
- Pan fry in olive oil until golden and crisp, tossing regularly in the pan to cook on each side.
- Cut your halloumi into slices, width ways. Brush each side with olive oil and pan fry in a frying pan or grill pan until golden on each side.
- Toss the lettuce, croutons and dressing in a large bowl and toss to distribute the dressing.
- Scoop out the salad into bowls. Top with halloumi and grated parmesan cheese.
Notes
2014 version: The old version added spiralized cucumbers to the bowl, which is a fun addition if you can or want to add them in. I also changed the cooking method for the halloumi to be made in a grill pan, though that is optional.
Serving: 1g, Calories: 574kcal, Carbohydrates: 37g, Protein: 34g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 15g, Cholesterol: 86mg, Sodium: 1188mg, Fiber: 8g, Sugar: 8g