September is a golden time for a multitude of reasons. It’s still warm enough to barbecue, enjoy a picnic and dine outdoors on many days. It’s also cool enough that you don’t have to worry about overheating your home when you turn on the oven to whip up a sheet-pan dinner or to bake a treat for dessert. This recipe and photo are from Foodland Ontario, foodlandontario.ca, will inspire you to get cooking.
While this salad is quick enough for a weeknight dinner, it is impressive enough for entertaining.
Preparation Time: 20 minutes
Cooking Time: 5 to 6 minutes
Standing Time: 10 minutes
Makes 4 to 6 servings
Dressing:
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 tsp (10 mL) Ontario honey
Salt and pepper
Pickled Shallots:
1/3 cup (75 mL) white vinegar
2 tsp (10 mL) Ontario honey
1/4 tsp (1 mL) each crushed red pepper flakes and salt
2 Ontario shallots, thinly sliced crosswise
Salad:
1/2 cup (125 mL) halved Ontario green beans
6 cups (1.5 L) thickly sliced (crosswise) Ontario romaine leaves
2 cups (500 mL) fresh Ontario spinach leaves
1 cup (250 mL) diced Ontario greenhouse cucumber
1 cup (250 mL) Ontario sugar snap peas, trimmed and sliced crosswise
1/4 cup (50 mL) thinly sliced fresh Ontario mint
1 tsp (5 mL) olive oil
8 slices (1/4 inch/5 mm thick) Ontario halloumi cheese, about 100 g
1/4 cup (50 mL) chopped pistachios or other nuts
Dressing: In small bowl, whisk together oil, vinegar and honey. Season with salt and pepper. (Dressing can be refrigerated for up to 5 days).
Pickled Shallots: In small saucepan, combine vinegar, honey, red pepper flakes and salt. Bring to boil over medium-high heat, stirring to dissolve honey. Place shallots in small, heatproof bowl; pour in vinegar mixture. Stir. Let stand at room temperature while preparing salad. (Cooled shallots can be refrigerated in covered jar for up to 1 week.)
Salad: In small saucepan of boiling salted water, cook green beans for 2 minutes. Drain and rinse under cold running water. Drain again; pat dry.
In large bowl, combine beans, romaine, spinach, cucumber, snap peas and mint. Pour in two-thirds of dressing; toss to coat. Arrange on large platter. Remove about 1/4 cup (50 mL) shallots from liquid and drain well. Scatter over salad.
Heat large non-stick skillet over medium heat. Pat halloumi dry. Add oil to skillet; swirl to coat. Add halloumi, cook, turning once, for 2 to 3 minutes until both sides are golden. Place warm halloumi on salad. Drizzle with remaining dressing. Sprinkle with nuts.
Nutritional Information:
1 serving (when recipe serves 6)
PROTEIN: 6 grams
FAT: 19 grams
CARBOHYDRATE: 11 grams
CALORIES: 244
FIBRE: 4 grams
SODIUM: 320 mg
