Outdoor Grilling

Seared Haloumi and Charred Veggie Salad

Seared Haloumi and Charred Veggie Salad

4-6

Seared Haloumi cheese is the star of this multi-layer salad. Topped with a tangy mustard vinaigrette, this salad creates multiple textures using various cooking techniques all on the Woodcreek.

Ingredients

  • 2 Large beets (about a pound), cleaned well
  • 1 Large sweet potato, cleaned well
  • 2 Red apples like honeycrisp or fuji
  • 1 Green apple, thinly sliced
  • 4 or 5Haloumi cheese, drizzled with olive oil
  • 3 Thyme sprigs
  • ½ cup Extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • ¼ cup Apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons Prepared horseradish
  • ⅓ cup Salted pistachios, chopped (you can substitute sliced almonds or sunflower seeds)
  • 6-8 leaves Boston or Bibb lettuce, cleaned well

Preparation

  1. Insert the cast iron griddle into your Cuisinart 4 in 1 Pellet Grill. Turn the control knob to sear. Close the lid.
  2. Slice long pieces (about 3” long) of haloumi and drizzle with oil. Set aside.
  3. In an oven-proof baking dish, lightly drizzle the beets and sweet potato as well as the thyme with olive oil. Season with salt and pepper. Cover with foil. Turn the grill down to 375°F and place the beets and sweet potato on the left side of the grill, roasting until the beets are tender, about 1 hour and 45 minutes.
  4. While beets and sweet potato are roasting, cut the red apple in fourths and grill, simply marking it. Set aside.
  5. Close the lid of the grill again. When the beets and potato are cool, peel the beets and cut them into sixths. Cut the sweet potato into 1” thick disks. Drizzle them with olive oil. Set aside, keeping them separate.
  6. With the beets and sweet potato set aside, open your grill still set at 375°F, sear the haloumi on the cast iron insert, flipping occasionally until all sides get a nice, brown color. Set them aside.
  7. Next, do the same with the sweet potato- marking them on the cast iron griddle. Set aside.
  8. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining ½ cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Set aside.
  9. On a large platter, place a layer of lettuce, then build your salad from the bottom up- layering lettuce dressed with the vinaigrette, the beets and potatoes, the grilled apple, the sliced green apple, the crumbled haloumi cheese, nuts, etc. Serve immediately.

This recipe was prepared with