Frances Largeman-Roth included this recipe under Yellow in her book, Eating In Color. If you've never had Halloumi, you are in for a treat with this recipe! Here's what she says:
Lemons contain vitamin C and health-boosting bioflavanoids, which help reduce the risk of chronic diseases, including heart disease and cancer. Lemon peel also acts as a natural antimicrobial. With 4mg of iron per serving, this salad is a good source of this essential mineral. Plus, adding vitamin C-rich lemons makes it easier for your body to absorb the plant-based iron. The garbanzo beans make this a protein (15g) and fiber-rich (6g) dish.
Grilled Halloumi and Lemon Salad
1 clove garlic
1⁄4 teaspoon salt
2 tablespoons fresh rosemary leaves
3 tablespoons extra-virgin olive oil, plus more for the grill
2 organic lemons, 1 juiced (2 tablespoons) and the other sliced thinly into wheels
1 (8.8-ounce) package halloumi, sliced horizontally into 6 large slices
1 (14-ounce) can hearts of palm, rinsed, drained, and sliced into 2-inch pieces
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (5-ounce) container washed baby spinach
1. Preheat a grill or a grill pan to medium-high.
2. Mince the garlic with the salt and rosemary. Transfer to a small bowl and whisk in the oil and the 2 tablespoons of lemon juice.
3. Brush both sides of the halloumi slices with some of the rosemary-lemon dressing. Set the remainder aside.
4. When ready to grill, oil the grill or pan. Add the cheese and the lemon slices and grill for 5 minutes per side, until grill marks form and the cheese is softened.
5. In a large bowl, gently toss the hearts of palm and garbanzo beans with the spinach. Arrange the salad on a platter. Drizzle the salad with the remaining rosemary-lemon dressing and serve.
For more recipes from Eating in Color, check out Fox.