mixed-salad-with-japanese-carrot-dressing

Purslane Salad with Halloumi Cheese

Serves 6

For the dressing
  • 2 Tbsp. red wine vinegar
  • 1 shallot, finely chopped
  • 1 tsp. oregano
  • 8 Tbsp. extra-virgin olive oil
  • 1/2 tsp. sea salt
  • Freshly-ground black pepper
For the salad
  • 8 oz. halloumi cheese
  • 2 Tbsp. extra-virgin olive oil
  • 1lb. purslane leaves and tender sprigs
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and thinly sliced
  • 1/4 cup green olives
Make the dressing
  1. Combine dressing ingredients in a small bowl and whisk until combined
Make the salad
  1. Slice halloumi cheese into 1/4″ slices.
  2. Heat the olive oil in a small sauté pan. Sauté halloumi cheese until golden brown, 3-4 minutes per side. Let cool and slice into thin strips.
  3. Combine halloumi cheese with remaining salad ingredients in a large bowl.
  4. Toss with salad dressing and allow to sit for 20-30 minutes before serving.