First; if you don’t know, Halloumi is a Cypriot sheep or cow cheese that stands up really well to grilling.
It is also frikkin’ tasty, and available at many well stocked cheese shops or, seasonally, at Trader Joe’s.
Now, you can just grill it and mebbe serve it with a bit of sweet chili sauce, or toss it on some flatbread with chilies and perhaps some hot honey and then grill it, or, as I did here, grill it and serve with a nice salad.
•Halloumi, sliced 1/4 inch thick or so
•Romaine, chopped and chilled
•Asparagus, blanched and chilled
•5 cloves garlic, minced
•1/2 cup red wine vinegar
•1/4 cup seasoned rice vinegar
•1-1/2 cup canola oil
•1/2 cup olive oil
•1 tbsp Dijon mustard
•1/2 tsp 21 Seasoning Salute
•1/2 tsp basil
•1/2 tsp parsley
•1/2 tsp oregano
•1/2 tsp paprika
•1/2 tsp Tellicherry pepper
•1/2 tsp Seasoned Salt
•1/2 tsp sugar
Kielbasa and Veggies:
•Kalamata olives, pitted and sliced
*I used whole Peruvian Pearl Peppers, from my market’s olive bar, though you can also order them from Amazon.
First, make your vinaigrette by add all the ingredients to a blender jar or an immersion blender beaker, then just process until the vinaigrette has emulsified. Transfer to a large covered jar and stash in the fridge.
Next, trim your asparagus and add to boiling salted water for about three minutes – just until it turns a bright and vibrant green. Immediately transfer to a bowl frill with ice water, then drain well, set aside to dry, then chill.
Place the kielbasa in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for ten minutes.
Remove from the water, allow to cool, then cut into 1/2 inch slices.
Note: I tend to keep my asparagus and lettuce separate from the vinaigrette until just before I serve it.
Add the sliced kielbasa and other veggies to a large bowl, then pour the vinaigrette over and toss to combine. Cover and stash in the fridge for a few hours or, even better, overnight (this is the reason I keep the asparagus and lettuce apart).
When ready to serve your salad, heat your grill to medium, then arrange the sliced Halloumi on the grates.
Grill for a few minutes, until each slice is nicely marked, then turn over and repeat.
Once the Halloumi is grilled to your liking, you can chop the slices and toss with the Romaine and sliced asparagus in a large salad bowl.
Now, you have a choice; add all of the kielbasa vinaigrette, toss, and serve, or, and I really like this option… Allow folk to serve themselves Halloumi and salad, then top it off with as much of the kielbasa vinaigrette as they like. If you’re like my friends, you will like rather a lot.
And then, if you have leftovers, the lettuce is still fresh and crisp, and the vinaigrette is still conveniently in another bowl.