Tender Greens with Seared Halloumi and Citrus – NotJustCo.

  • 8oz package halloumi cheese, sliced ¼ inch thick

  • 1 large grapefruit

  • 2 cups cooked farro, quinoa, or brown rice (option to use a bag of frozen/microwaveable here)!

  • 1 (4-5oz) container tender greens such as Little Leaf Farms baby green leaf

  • ½ cup dried cherries

  • ½ cup roasted salted cashews, coarsely chopped

  • ½ cup Not Just Salad Dressing

  1. Place the sliced halloumi on top of a paper towel and press down with another paper towel to pat dry (the halloumi won’t brown if it’s still damp)! Add the halloumi to a 12-inch nonstick skillet over medium-high heat (no oil necessary) and sear, undisturbed, for about 2 minutes until nicely browned. Flip the halloumi and continue to cook for about 2 more minutes. Remove from the heat and set aside.

  2. Using a small paring or flexible boning knife, slice the top and bottom off of the grapefruit and then set it cut-side down on your cutting board. Cut into segments (called supreme-ing!) by moving your knife around the fruit from top to bottom to take off the skin and bitter white pith. Using a paring knife, remove the wedges and set aside.

  3. Place the cooked grains along the bottom of a long serving platter. Top with the tender greens, scatter with the cherries and cashews, drape the grapefruit wedges along the sides, top with a line of the seared halloumi and drizzle with the Not Just Salad Dressing.

Tender Greens with Seared Halloumi and Citrus