Greek · Lunch
Grilled Cheese Salad (High-Protein)
Grilled halloumi salad built on pan-seared cheese with white beans for protein, tossed with cucumber, tomato, red onion, and kalamata olives. Finished with red wine vinegar and oregano dressing, fresh dill, and lemon zest for a savoury, tangy Greek profile.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
558Calories
54.5gProtein
32.3gFat
33.3gCarbs
6.8gSugar
9.9gFiber
2198mgSodium
120mgChol
12.3gSat Fat
890mgPotassium
840mgCalcium
4.1mgIron
0.8mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat halloumi dry. Slice halloumi into 4 planks. Slice cucumber and tomato. Slice red onion thinly. Pit olives.
2
Whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
3
Heat non-stick skillet over medium-high heat 1 minute. Sear halloumi planks 2–3 minutes per side until golden-brown crust forms.
4
Combine cannellini beans, cucumber, tomato, red onion, and kalamata olives in a bowl with half the dressing.
5
Plate
Arrange bean mixture on plate. Top with seared halloumi. Drizzle remaining dressing over halloumi. Scatter fresh dill and lemon zest. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g halloumi cheese
- 7 oz200g cannellini beans, cooked and drained
- 5 oz140g cucumber
- 5 oz140g tomato
- 11 small red onion
- 2 oz56g kalamata olives, pitted
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp fresh dill
- 11 lemon, zested and juiced
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
