This berry salad straddles late spring and early summer, on a bed of baby kale and spinach. It includes both lentils and nutty quinoa for extra crunch and nutrition. Top it all off with that mysterious, non-melting cheese, halloumi!
This salad was part of a recent Feastly brunch here at the TurnTable; and this is what was on the menu.
On the menu:
- Rhubarb & Ginger Mimosa
- Berry and Halloumi Salad
- Spinach and Gruyère Strata
- Asparagus, Burrata & Egg Pizza
- Sweet Potato Tortilla Española with Sage and Walnut Pesto
- Almond Torte
- Balsamic Strawberry Mascarpone Ice Cream
Now, even though halloumi won’t melt if you grill or fry it, it can still burn if you start daydreaming and stop paying attention until you smell something smoky and your smoke alarm goes off… oops.
♫ Music pairing: Daydreamin’. ♫
- Several handfuls baby kale and/or baby spinach
- Berries per season (mine were blackberries, strawberries, and some pomegranate seeds).
- 1 cup cooked quinoa
- 1 cup cooked French lentils (the kind that doesn’t turn to mush)
- 8 oz. or so halloumi
- 1 lemon (for both juice and zest)
- Handful fresh mint
- Handful fresh parsley
- Olive oil
- Cook the quinoa and the lentils, and let them cool.
- Cube the halloumi and pan-fry in olive oil, until brown but not burnt!
- Toss your greens with lemon juice, olive oil, and some salt.
- Top with berries
- Top with halloumi
- Snip some fresh mint and parsley over the whole thing
- Sprinkle some lemon zest