Salads are our go-to meal each spring. We love taking advantage of the season’s bounty & enjoying fresh produce from the farmers market! However, we get pretty tired of the same ol’ recipe each time. We’ve decided to put our standard “grilled chicken garden salad” on hold & replace it with something a little more flavorful. Haloumi!

Haloumi is a sturdy, brined cheese with amazing flavors. It’s great for frying because it keeps its shape even after it’s cooked. Today, Australian food stylist Lyndel Miller & photographer Mindi Cooke are sharing their recipe for Coconut Haloumi with Mixed Greens & Maple Vinaigrette. It’s become a fast favorite in our homes, and we’re sure you’ll love it too:

(Serves 4)
16oz. haloumi
Coconut oil
Mixed greens
1/4 cup maple syrup
1/2 cup balsamic vinegar
1 cup olive oil
Salt & pepper to taste
12 mint sprigs

Rinse haloumi under cold water. Pat dry with paper towel. Use a sharp knife to slice haloumi into 1 cm thick slices. Set aside.

Rinse salad greens, set aside.

In a small bowl combine syrup, vinegar and oil to make vinaigrette. Add salt & pepper to taste.

Heat coconut oil in a frying pan over medium heat. Once hot, press each slice of cheese into the oil, keeping a close watch until they’re golden brown. Flip and repeat! (TIP: Each side should only need about 20-30 seconds. For best flavor, brown as much of the cheese as possible!)

Place salad onto plates with haloumi and drizzle vinaigrette dressing over each serving. Top with mint, and enjoy!