Baby Spinach Salad with Halloumi Cheese
As grateful as I am for the kale & sprout salads that sustain us throughout the winter, they can get a little tiring. The first spring salads are special because their a sign that summer is coming. I can’t wait for summer, but late February/early March is an exciting time to be savoured. Our seeds are sprouting, and Kelowna is stirring to life. This baby spinach salad is made heartier with the addition of Halloumi cheese, a unique, savoury Greek cheese that sautés and grills very nicely.
Local Fresh Ingredient: Fresh baby spinach (We used 1/2 lb for 2 big servings), 1 cup sour cream (or Greek yogurt).
Local Preserved Ingredients: 1/2 tbs white wine vinegar, 1 tbs extra virgin olive oil, 2 hand fulls sun dried tomatoes. I dried small tomato “bits” last year. They’re a nice substitution for bacon bits and are a nicer size for salads and pasta.
Imported Ingredients: Raw button mushrooms (sliced),
1/2 tbs lemon juice, salt and pepper, 1 tbs grainy dijon mustard, 1/2 block (250g) Halloumi cheese cubed.
Directions: Throw washed spinach in bowl with sun dried tomatoes and mushrooms. Heat up some EVOO in skillet, and saute cubes of Halloumi until golden brown and crispy (5-7 mins over high heat). You can find halloumi in most delis, but it can be replaced with feta (just skip the sautéing step). Add to bowl and toss well. For dressing, whisk together sour cream, white wine vinegar, olive oil, lemon juice with a dash of salt and pepper. I like to use a mason jar, because you can seal and refrigerate your dressing for later.
That’s all there is to it!