When I was looking at cheeses in the grocery store I noticed some halloumi cheese which is used to make one of my favorite cheese treats, saganaki. Saganaki is cheese that is fried in a pan until crispy and then hit with touch of lemon juice. The halloumi is a nice salty cheese and when fried until crispy on the outside and warm on the inside with that touch of lemon becomes something that is just out of this world! I had not had saganaki in a while so I picked some up. While I was enjoying some saganaki I remembered thinking that saganaki would also go well in the roasted strawberry salad with baked goat cheese that I made last year. As luck would have it I also had a ton of strawberries and I set out to make a roasted strawberry saganaki salad. The crispy, salty, lemony, and squeaky saganaki when just as well in the roasted strawberry salad as I thought it would! The saganaki contrasted and complemented the sweet roasted strawberries very well. I am now looking forward to using saganaki in more salads in the future.
Roasted Strawberry Saganaki Salad
(makes 1 serving)Printable Recipe
Ingredients:
1 cup strawberries (stemmed and halved)
1 tablespoon honey
1 tablespoon balsamic vinegar
2 slices saganaki (fried halloumi cheese) (cut into bite sized pieces)
2 handfuls romaine lettuce (cut into bite sized pieces)
1 handful peas (optional)
1 green onion (sliced)
1 handful walnuts (toasted, chopped)
1 tablespoon olive oil
1 teaspoon mustard
salt and pepper to taste
1 cup strawberries (stemmed and halved)
1 tablespoon honey
1 tablespoon balsamic vinegar
2 slices saganaki (fried halloumi cheese) (cut into bite sized pieces)
2 handfuls romaine lettuce (cut into bite sized pieces)
1 handful peas (optional)
1 green onion (sliced)
1 handful walnuts (toasted, chopped)
1 tablespoon olive oil
1 teaspoon mustard
salt and pepper to taste
Directions:
1. Toss the strawberries in the honey and balsamic vinegar to coat.
2. Place the strawberries in a baking dish in a single layer.
3. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes.
4. Mix the roasted strawberries, saganaki, lettuce, peas, green onion in a large bowl.
5. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper.
6. Toss the salad in the dressing to coat.
1. Toss the strawberries in the honey and balsamic vinegar to coat.
2. Place the strawberries in a baking dish in a single layer.
3. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes.
4. Mix the roasted strawberries, saganaki, lettuce, peas, green onion in a large bowl.
5. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper.
6. Toss the salad in the dressing to coat.
Similar Recipes:
Roasted Strawberry Salad with Baked Goat Cheese
Roasted Strawberry and Asparagus Quinoa Salad
Strawberry and Feta Salad
Strawberry and Balsamic Grilled Chicken Salad
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