Halloumi Olympus prajit pana devine auriu si crocant, capsuni proaspete, rodie, valeriana si un dressing de zmeura parfumat — salata de vara care arata ca pe coperta unei reviste si se face in 15 minute! O explozie de contraste — caldura halloumi-ului prajit intalneste prospetimea capsunilor, semintele crocante de rodie adauga acel pop de culoare si aciditate, iar dressingul de zmeura cu miere si mustar leaga totul perfect. Simpla, rapida si spectaculoasa — exact cum trebuie sa fie o salata buna!

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INGREDIENTE (pentru 2 portii)

Pentru salata:

• 200 grame halloumi Olympus
• 10 grame valeriana
• 200 grame capsuni
• ½ rodie
• 1 castravete cornison
• 1 lingura seminte de pin prajite
• 4-5 frunze de busuioc proaspat
• ½ lingurita ulei cu chilli sau spray cu ulei

Pentru dressing:

• 2 lingurite ulei de masline
• 1 lingura otet balsamic cu zmeura
• sucul de la ¼ lamaie
• 1 lingurita miere
• 1 lingurita mustar
• sare

Taiem halloumi-ul Olympus in felii de aproximativ 1 cm grosime, apoi le taiem in jumatati. Incalzim bine o tigaie antiaderenta si o ungem cu doua pufuri de ulei cu chilli — alegerea noastra pentru un plus de caracter si o nota usor picanta care se potriveste de minune cu dulceata capsunilor. Prajim halloumi-ul pe ambele parti pana devine frumos auriu si crocant la exterior — aproximativ 2-3 minute pe fiecare parte. Nu il miscam prea mult — rabdarea aceasta este secretul crustei perfecte! Dam deoparte si lasam sa se racoreasca usor.

In timp ce halloumi-ul se raceste, pregatim restul ingredientelor. Castravetele cornison il taiem in felii foarte subtiri — cu cat mai subtiri, cu atat mai elegant arata salata. Capsunile le taiem in sferturi. Scoatem semintele de rodie cu grija — trucul este sa tai rodia pe jumatate si sa bati usor cu dosul lingurii deasupra unui bol, astfel incat semintele sa cada singure. Tocam marunt frunzele de busuioc proaspat.

Pregatim dressingul — simplu si rapid. Punem toate ingredientele intr-un borcan cu capac: uleiul de masline, otetul balsamic cu zmeura, sucul de lamaie, mierea, mustarul si un praf de sare. Inchidem capacul si agitam energic borcanul timp de 30 de secunde pana cand sosul se emulsioneaza si devine cremos si omogen. Gustam si ajustam dupa preferinta.

Intr-un bol mare sau pe un platou de servire asezam valeriana ca baza. Adaugam feliile de castravete, sferturile de capsuni si semintele de rodie. Punem deasupra bucatile de halloumi Olympus prajit, inca usor calde. Presaram frunzele de busuioc tocate marunt si semintele de pin prajite — acel crunch fin care face diferenta. Turnam dressingul de zmeura deasupra si servim imediat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de salata de halloumi cu capsuni, rodie si dressing de zmeura, te invitam sa incerci si alte retete inspirate:

English version

Grilled Halloumi Salad with Strawberries, Pomegranate and Raspberry Dressing

Olympus Halloumi fried until golden and crispy, fresh strawberries, pomegranate, lamb’s lettuce and a fragrant raspberry dressing — the summer salad that looks like a magazine cover and comes together in 15 minutes! An explosion of contrasts — the warmth of the fried halloumi meets the freshness of the strawberries, the crunchy pomegranate seeds add that pop of colour and acidity, and the raspberry dressing with honey and mustard ties everything together perfectly. Simple, quick and spectacular — exactly how a good salad should be!

INGREDIENTS (for 2 servings)

For the salad:

• 200 grams Olympus Halloumi
• 10 grams lamb’s lettuce
• 200 grams strawberries
• ½ pomegranate
• 1 gherkin cucumber
• 1 tablespoon toasted pine nuts
• 4-5 fresh basil leaves
• ½ teaspoon chilli oil or oil spray

For the dressing:

• 2 teaspoons olive oil
• 1 tablespoon raspberry balsamic vinegar
• juice of ¼ lemon
• 1 teaspoon honey
• 1 teaspoon mustard
• salt

We start with the Olympus Halloumi — the star of this salad. Cut the halloumi into slices of approximately 1 cm thickness, then cut each slice in half. Heat a non-stick pan well and grease with two sprays of chilli oil — our choice for an extra touch of character and a slightly spicy note that pairs beautifully with the sweetness of the strawberries. Fry the halloumi on both sides until beautifully golden and crispy on the outside — approximately 2-3 minutes on each side. Do not move it too much — this patience is the secret to the perfect crust! Set aside and leave to cool slightly.

While the halloumi is cooling, prepare the remaining ingredients. Slice the gherkin cucumber very thinly — the thinner the slices, the more elegant the salad looks. Cut the strawberries into quarters. Remove the pomegranate seeds carefully — the trick is to cut the pomegranate in half and tap gently with the back of a spoon over a bowl, so the seeds fall out on their own. Finely chop the fresh basil leaves.

Prepare the dressing — quick and simple. Place all the ingredients in a jar with a lid: the olive oil, raspberry balsamic vinegar, lemon juice, honey, mustard and a pinch of salt. Close the lid and shake energetically for 30 seconds until the dressing emulsifies and becomes smooth and creamy. Taste and adjust to preference.

In a large bowl or on a serving platter arrange the lamb’s lettuce as a base. Add the cucumber slices, strawberry quarters and pomegranate seeds. Place the fried Olympus Halloumi pieces on top, still slightly warm. Scatter the finely chopped basil leaves and toasted pine nuts — that subtle crunch that makes all the difference. Drizzle the raspberry dressing over the top and serve immediately! 🍓🧀✨

If you enjoyed this grilled halloumi salad with strawberries, pomegranate and raspberry dressing recipe, we invite you to try other recipes for inspiration: Spicy Bean Burgers with Halloumi, Halloumi, Avocado & Fried Egg Toast or Pan-fried halloumi with baked peppers and dried tomato pesto.

ENJOY OUR RIDE!

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