Halloumi Edamame Salad with Lemon-Miso Vinaigrette

• •1 8-oz block halloumi cheese, block, drained and sliced into 0.5-inch thick pieces
• •1 tablespoon olive oil
• •5 oz mixed greens, such as spring mix or baby spinach
• •1.5 cup edamame, shelled, frozen
• •0.5 large English cucumber, diced
• •1 cup cherry tomatoes, halved
• •0.3 medium red onion, thinly sliced
• •1 large avocado, diced
• • for garnish toasted sesame seeds
• •2 tablespoon white miso paste
• •3 tablespoon fresh lemon juice
• •1 tablespoon rice vinegar
• •1 teaspoon maple syrup or honey
• •1 clove garlic, minced
• •0.5 teaspoon fresh ginger, grated
• •0.3 cup extra virgin olive oil
• •0.5 teaspoon toasted sesame oil
• •1 tablespoon water
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Cook the edamame: Bring a small pot of salted water to a boil. Add the frozen shelled edamame and cook for 2-3 minutes, or until tender-crisp. Drain and rinse immediately with cold water to stop the cooking process. Set aside.

2. 2

   Prepare the Lemon-Miso Vinaigrette: In a small bowl, whisk together the white miso paste, fresh lemon juice, rice vinegar, maple syrup (or honey), minced garlic, and grated ginger until smooth. Slowly drizzle in the extra virgin olive oil and toasted sesame oil, whisking constantly until the vinaigrette is emulsified. Whisk in the water to achieve a pourable consistency. Season with salt and freshly ground black pepper to taste.

3. 3

   Cook the Halloumi: Pat the halloumi slices thoroughly dry with paper towels. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and set aside.

4. 4

   Assemble the Salad: In a large mixing bowl, combine the mixed greens, cooked edamame, diced English cucumber, halved cherry tomatoes, and thinly sliced red onion.

5. 5

   Dress and Serve: Drizzle about half of the Lemon-Miso Vinaigrette over the salad ingredients in the bowl. Toss gently to coat. Add more vinaigrette to your preference. Divide the dressed salad among four serving plates. Top each portion with the warm, pan-fried halloumi slices and diced avocado. Garnish with toasted sesame seeds, if desired. Serve immediately.

Chef's Tips

• 💡Patting the halloumi very dry before frying is crucial for achieving a beautiful golden crust and preventing it from sticking.
• 💡Adjust the sweetness and tartness of the vinaigrette to your liking. A little more maple syrup can balance the miso's saltiness, or more lemon juice for extra brightness.
• 💡For extra crunch, consider adding toasted slivered almonds or chopped cashews to the salad.
• 💡If preparing ahead, keep the halloumi, dressing, and salad components separate. Dress and assemble just before serving for the freshest taste and texture.