Ingredients
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1 block halloumi cheese
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Avocado oil spray
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1 head (or 3 baby heads) iceberg lettuce
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Juice of ½ lemon
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¼ cup olive oil
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1 tablespoon white vinegar
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1 garlic clove, grated with a microplane
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¼ teaspoon black pepper
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½ teaspoon salt
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1 tablespoon za’atar
Directions
Cut the halloumi into ½” slices then into ½” cubes. Dry the cubes with a paper towel so they crisp more easily.
- Heat a nonstick pan over medium-high heat and spray with avocado oil. Add the halloumi to the pan.
- Cook for 5-7 minutes, tossing occasionally, until the halloumi is golden on both sides.
- While the halloumi cooks, make the dressing. Whisk together the lemon juice, olive oil, white vinegar, grated garlic, black pepper, salt, and za’atar until smooth.
- Transfer the cooked halloumi to a plate lined with a paper towel to cool.
- Chop the lettuce into ¾” pieces and place in a large bowl. Pour the dressing over the salad and toss to combine, then top with the halloumi croutons. Serve immediately.
Recipe Note
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