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Rainbow Power Grilled Halloumi

Dean's Mediterranean Imports // June 21st // Pride Night

  • 1 1/2 cups baby spinach
  • 2 red bell peppers chopped
  • 2 yellow bell peppers chopped
  • 1 carrot, shredded
  • 1 small cucumber, seeded, striped and chopped
  • 1 cup of fresh blueberries
  • small head purple cabbage shredded
  • 8 slices of Halloumi cheese cut into 1/4 inch thick slices
  • 3 Tablespoons of shelled pistachios
  • pinch of salt
  • Lucero Peach Balsamic Vinegar 
  • Saifan Olive Oil
  1. On a plate layer the spinach at the bottom and arrange all other veg in rainbow fashion (ROYGBIV!)
  2. To make the balsamic reduction, bring the balsamic vinegar to a boil over high heat and then power the heat to low and allow it to bubble for 5-8 minutes until it has reduced to almost 2 Tablespoons of balsamic syrup (the syrup will thicken as it cools). Let it cool for a few minutes before using.
  3. To grill the cheese, preheat a grill pan on the stove over medium high heat and place the cheese slices one at a time on the pan. Let the cheese grill for 2 minutes before flipping to the other side and grill for 2 more minutes.
  4. Place the grilled cheese over the sides of the salad plate and sprinkle a pinch of salt on top of the salad. Then drizzle with the 2 Tablespoons of cooled balsamic reduction (more or less to taste). Serve with toasted baguette slices if desired.