This salad was inspired by Ancient Grains for Modern Meals by Maria Speck. I am absolutely smitten with this cookbook and lots of the recipes have been bookmarked to try because I enjoy dressing up my grain dishes. I could not resist another cooking session with Halloumi cheese, and this is one of the few recipes I have tried so far. A traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, Halloumi is a perfect choice to fill out a salad. It may be difficult to find, but can often be purchased at specialty cheese or Greek shops. If you can't find it, other Greek saganaki cheeses can be substituted. Similarly, rye berries can be substituted with other whole grain berries if necessary, but the rye berries have a depth of flavor that is wonderful in this salad.
A rather unconventional pairing perhaps, but I served it with Oseng Oseng Tempe and a peanut butter loaf for dessert. Overall, a delicious meal.
|Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives|
|Recipe by Lisa Turner|
Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Published on April 29 , 2012
A fresh-tasting and gorgeous Greek-style salad with chewy rye berries, leeks, olives, and fresh herbs topped with fried Halloumi cheese — an astonishing and wonderfully pleasing array of different textures and flavors
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More Greek recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Baked Gigantes Beans in Tomato Sauce
Greek Feta & Olive Frittata
On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
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