Sun 13 Sep 2026

Grilled Chicken and Salad with a Soy Sesame-Ginger Dressing

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This recipe from Williams Food Equipment combines grilled chicken with a crunchy salad. The dressing acts as both a marinade for the chicken and a dressing for the salad. Cook’s note: I did not have access to a mandolin so chopped the cabbage by hand. I used green instead of red cabbage.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. I used President’s Choice pure sesame oil, Marukan rice vinegar and Tabasco sriracha. All are free of additives. Use freshly squeezed lime and orange juice.

Grilled chicken and salad with soy sesame-ginger dressing

Ingredients:

Marinade/dressing

¼ cup (60 ml) olive oil

¼ cup (60 ml) soy sauce

¼ cup (60 ml) rice vinegar

2 tablespoons (30 ml) sesame oil

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) fresh lime juice

¼ cup (60 ml) fresh orange juice

2 teaspoons (10 ml) grated fresh ginger

2 cloves garlic, minced

2 teaspoons (10 ml) sriracha

Salad

1 pound (454 g) chicken, thinly sliced and marinated

¼ red cabbage, finely shredded with a mandolin

Shredded carrots

1 cup (250 ml) snap peas, thinly sliced

4 green onions, thinly sliced

1 jalapeño, thinly sliced for garnish

½ cup (125 ml) fresh cilantro leaves

2 avocados, thinly sliced

Preparation:

For the dressing, mix all the ingredients together until well combined.

Reserve half of the dressing for the salad. Use the other half to marinate the chicken. Place the chicken in a bowl and pour the marinade half over the chicken. Cover and refrigerate for 30 minutes or up to 4 hours.

Using a handheld mandolin, finely shred the cabbage. Slice the snap peas, green onions, and jalapeño slices. Wash the cilantro well and chop. Thinly slice the avocados.

Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F (71°C). After removing the chicken from the grill, the residual heat in the chicken breast will continue to increase until it hits the food-safe temperature of 165° F (74°C). Let the chicken rest for 5 minutes, then cut into slices.

Toss the vegetables with the reserved dressing. Layer on the grilled chicken slices and avocados. Garnish with your desired number of jalapeño slices and enjoy! Serves 4.

From Williams Food Equipment

 

Sun 6 Sep 2026

Grilled Spice-Rubbed Pork Tenderloin with Charred Fingerling Potato Salad

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This recipe from America’s Test Kitchen combines succulent spice-rubbed pork tenderloin with a delicious potato salad. Microwave the potatoes until they are softened and then thread onto skewers. Make the spice rub, set some aside and rub the rest into the pork. Grill the pork and potatoes. While the pork rests, combine vinegar and oil with the reserved spice mix. Add potatoes and remaining salad ingredients to the bowl and toss to combine. Slice the pork and serve with the salad. Cook’s note: I grilled and sliced red peppers instead of using jarred peppers.

Avoiding Additives and Preservatives

Check the dried ingredients to make sure they don’t contain colour or anti-caking agents. Instead of white balsamic vinegar, I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Make sure the pecans do not contain preservatives. Unico roasted red peppers are free of additives.

Grilled spice-rubbed pork tenderloin with charred fingerling potato salad

Ingredients:

1½ pounds (680 g) fingerling potatoes, unpeeled, halved lengthwise

¼ cup (60 ml) vegetable oil, divided

2½ teaspoons (12.5 ml) kosher salt, divided

1¼ teaspoon (6.25 ml) pepper, divided

1 tablespoon (15 ml) packed brown sugar

2½ teaspoons (12.5 ml) smoked paprika

⅛ teaspoon (0.62 ml) ground cinnamon

⅛ teaspoon (0.62 ml) ground allspice

2 (1-pound/454-g) pork tenderloins, trimmed

2 tablespoons (30 ml) white balsamic vinegar

¾ cup (187.5 ml) jarred roasted red peppers, sliced thin

½ cup (125 ml) pecans, toasted and chopped

2 scallions, sliced thin

Preparation:

Toss unpeeled fingerling potatoes, halved lengthwise, with 1 tablespoon (15 ml) vegetable oil, ½ teaspoon (2.5 ml) kosher salt, and ¼ teaspoon (1.25 ml) pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four skewers.

Meanwhile, mix packed brown sugar, smoked paprika, ground cinnamon, ground allspice, remaining 2 teaspoons (10 ml) salt, and remaining 1 teaspoon (5 ml) pepper together in bowl. Measure out 2 teaspoons (10 ml) spice mixture and set aside for salad. Pat 2 trimmed pork tenderloins dry with paper towels and rub evenly with remaining spice mixture.

Clean and oil cooking grate. Place pork and potatoes on grill. Cook (covered if using gas) until pork and potatoes are well browned on all sides and pork registers 145 degrees F, (63 C) 8 to 15 minutes, turning as needed. Transfer pork to carving board and potatoes to platter; tent both with aluminum foil.

Whisk 2 tablespoons (30 ml) balsamic vinegar, remaining 3 tablespoons (45 ml) oil, and reserved spice mixture together in large bowl. Carefully slide potatoes off skewers into bowl and add roasted red peppers, toasted pecans, chopped and scallions. Toss potatoes gently to combine and season with salt and pepper to taste. Cut pork into ½-inch- (1.25-cm-) thick slices. Serve with salad. Serves 4.

From America’s Test Kitchen

 

Sun 30 Aug 2026

Halloumi Tomato Salad with Herbs

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This beautiful and delicious salad from Evergreen Kitchen is a great way to use the season’s tomatoes. Zest and juice a lemon and set the juice aside. Combine the zest, parsley, mint, scallion, capers and pepper. Slice the tomatoes and sear the halloumi. Layer the tomatoes and halloumi on a platter, stir lemon juice and olive oil into the herb mixture and spoon it over the tomatoes and halloumi.

Avoiding Additives and Preservatives

I use Unico capers and President’s Choice halloumi. Both are free of additives.

Halloumi and tomato salad with herbs

Ingredients:

1 lemon (zest and juice)

2 tablespoons (30 ml) minced flat-leaf parsley

2 tablespoons (30 ml) minced mint

2 tablespoons (30 ml) minced scallion (green onion)

2 tablespoons (30 ml) minced capers (drained)

¼ teaspoon (1.25 ml) black pepper

3 large tomatoes

3 tablespoons (45 ml) extra-virgin olive oil

8.8 oz (250 g) halloumi cheese (1 block)

Preparation:

Zest and juice 1 lemon—you’ll need 2 teaspoons (10 ml) zest and 2 tablespoons (30 ml) juice. Set lemon juice aside for the end.

In a small bowl, combine lemon zest, parsley, mint, scallion, capers, and black pepper. Stir and set aside.

Cut 3 large tomatoes into thick slices (about ⅓-inch/0.8-cm thick).

Slice halloumi cheese (¼-inch/0.5-cm thick). Heat 1 tablespoon (15 ml) of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer. Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

Layer the seared halloumi and tomatoes on a serving platter. Stir lemon juice and remaining 2 tablespoons (30 ml) extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately. Serves 4.

From Evergreen Kitchen

 

Sun 23 Aug 2026

Garden Ratatouille Pasta Salad

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This delicious pasta salad from Elle Gourmet is a great way to use late-summer produce. Cook the pasta and let cool. Cook eggplant and zucchini and set aside. Cook onion, pepper and garlic until softened and then add tomatoes, tomato juice, capers, hot pepper flakes and thyme. Cook for about 10 minutes and then return eggplant and zucchini to the pan and cook for another few minutes. Adjust seasoning and discard thyme. Add cooked pasta to the vegetable mixture and toss to mix. Serve warm or at room temperature. Top with basil, mozzarella and oil before serving. Cook’s note: If you can, cook the pasta the day before and refrigerate until ready to mix with the sauce. Refrigerating the cooked pasta allows it to firm up and not get soggy when added to the sauce.

Avoiding Additives and Preservatives

I used Heinz tomato juice, Unico capers and Tre Stelle bocconcini. All are additive-free. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Garden ratatouille pasta salad

Ingredients:

12 oz (340 g) fusilli or other short pasta

6 tbsp (90 ml) olive oil divided, plus more for drizzling

1 large globe or graffiti eggplant cut into ½ -in (1.25-cm) dice

Kosher salt

2 medium zucchinis cut into ½ -in (1.25-cm) dice

1 medium yellow onion finely diced

1 red bell pepper cut into ½ -in (1.25-cm) dice

4 cloves garlic minced

2 cups (500 ml) cherry tomatoes halved

2 cups (500 ml) tomato juice

¼ cup (60 ml) drained capers

½ tsp (2.5 ml) crushed hot pepper flakes plus more for serving

1 sprig fresh thyme

¼ cup (60 ml) fresh basil leaves torn, for garnish

1 ball (about 140 g) buffalo mozzarella, torn into pieces

Preparation:

Bring large pot of salted water to a boil. Add pasta and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp (15 ml) of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.

Heat 2 tbsp (30 ml) of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.

In same skillet (no need to wipe it), heat 1 tbsp (15 ml) of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.

Heat the remaining 2 tbsp (30 ml) olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.

Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days. Serves 6.

From Elle Gourmet

 

Sun 16 Aug 2026

Grilled Chicken with Blueberry Sauce

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Blueberries are usually for dessert, but this savoury blueberry sauce from Canadian Living is a wonderful complement to grilled chicken. Cook onion in oil for 5 minutes and then add blueberries, vinegar, maple syrup, rosemary, cornstarch, mustard, salt and pepper. Bring to a boil and then simmer for a few minutes until the blueberries burst and the sauce thickens.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Use pure maple syrup and check the dry spices to make sure they don’t contain colour or anti-caking agents.

Grilled chicken with blueberry sauce

Ingredients:

2 tablespoons (30 ml) olive oil, divided

¼ cup (60 ml) finely chopped red onion

¾ cup (187 ml) fresh or frozen blueberries

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) maple syrup

1 ½ teaspoon (7.5 ml) chopped fresh rosemary

1 teaspoon (5 ml) cornstarch

½ teaspoon (2.5 ml) dry mustard

Salt and pepper

1.5 lb (675 g) chicken cutlets

Preparation:

In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.

Meanwhile, preheat barbecue to medium-high heat; grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce. Serves 4.

From Canadian Living

 

Sun 9 Aug 2026

Potato, Artichoke and Green Bean Salad

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This delicious potato salad from Real Simple tosses red potatoes, green beans, onion, artichoke hearts, tomatoes and parsley in a zingy lemon-mustard-caper dressing. Boil the potatoes until tender and set aside without draining the cooking water. Cook the beans in the same water until tender. Make the dressing and marinate the onion in it for 5 minutes. Add the warm potatoes, green beans, artichokes, tomatoes and parsley and serve.

Avoiding Additives and Preservatives

Unico capers and marinated artichokes are additive-free. I used President’s Choice Old-Fashioned Dijon mustard. Use freshly squeezed lemon juice.

Potato, artichoke and green bean salad

Ingredients:

1 ½ lb (680 g) baby red potatoes

8 oz. (227 g) fresh haricots verts (French green beans), trimmed (about 2 cups/500 ml)

¼ cup (60 ml) extra virgin olive oil

2 tbsp (30 ml) drained capers, chopped if large

1 ½ tsp (7.5 ml) kosher salt

1 tsp (5 ml) Dijon mustard

1 tsp. (5 ml) grated lemon zest plus 3 Tbsp. (15 ml) fresh juice (from 1 to 2 lemons)

½ tsp (2.5 ml) freshly ground black pepper

½ cup (125 ml) thinly sliced red onion

24 oz (680 g) marinated quartered artichoke hearts, drained

1 ½ cups (375 ml) cherry tomatoes, halved

½ cup (125 ml) chopped fresh flat-leaf parsley

Preparation:

Place potatoes in a large pot; add enough cold water to cover by 1 inch (2.54 cm). Bring to a boil over high. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, about 15 minutes. Using a slotted spoon, transfer potatoes to a colander and let drain.

Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 5 minutes. Using slotted spoon, transfer to colander with potatoes and let drain. When cool enough to handle, cut potatoes into quarters or halves, depending on size.

While potatoes are cooling, whisk together oil, capers, salt, mustard, lemon zest and juice, and pepper in a large bowl. Toss in onion and let stand 5 minutes. Add warm drained potatoes and green beans; toss to coat. Stir in artichoke hearts, tomatoes, and parsley. Serve immediately or at room temperature. Serves 8.

From Real Simple

 

Sun 2 Aug 2026

Grilled Chicken Cutlets with Pesto

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This recipe, adapted from Jamie Oliver’s new cookbook Grill tops grilled chicken cutlets with a parsley pesto, bacon, greens, asparagus and peas. Make the pesto and set aside. Lightly char the scallions and lettuce. Cook the garlic, asparagus, charred scallions, lettuce and peas in a cast iron pan on top of the grill or stove. Cook the bacon on the grill or in a pan. Grill the cutlets. To serve, plate the vegetables and top with sliced chicken and pesto.

Avoiding Additives and Preservatives

Check the dried spices and pistachios to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle feta and Free From bacon, which are free of additives.

Grilled chicken cutlets with pesto

Ingredients:

1 lemon

1 clove of garlic

Salt

Pepper

1 bunch of flat-leaf parsley, coarsely chopped

¼ cup (60 ml) shelled unsalted pistachios

3 tbsp (45 ml) extra-virgin olive oil, divided

1 pinch of dried red pepper chili flakes

1 oz (28 g) feta cheese

4 scallions

1 head of romaine lettuce

6 oz (170 g) asparagus

1 cup (250 ml) fresh or frozen peas

2 5-oz (142 g) skinless, boneless chicken breasts

2 slices of bacon

Preparation:

Finely grate and reserve the lemon zest. To make the pesto, peel and thinly slice the garlic and set half aside. Place the remaining garlic, a pinch of salt, chopped parsley, pistachios, 2 tbsp (30 ml) of the oil, juice from the lemon, chili flakes and feta in a food processor and combine until still a little chunky.

Cook the scallions and lettuce on a grill or in a pan until lightly charred and transfer to a cutting board.

Add the reserved garlic to the pan with remaining 1 tbsp (15 ml) oil. Trim the asparagus and charred scallions and slice, leaving the asparagus tips whole. Slice the lettuce. Add the asparagus scallions and lettuce to the pan with the garlic and add a pinch of salt and pepper and a splash of water. Cook until softened, then add the peas and cook until the peas are tender.

Slice the chicken breasts in half lengthwise almost all the way through, then open each one and flatten. Toss in a bit of oil, season with salt and pepper and grill until cooked through, about 7-10 minutes. Cook the bacon on the grill or in a pan.

Plate the vegetables and bacon, slice and add the chicken, then spoon pesto on top. Serves 2.

From Grill by Jamie Oliver

 

Sun 26 Jul 2026

Classic Pasta Salad

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Pasta salads are a summer staple for us and this recipe from Chatelaine introduced me to a great tip: if you can, cook the pasta the night before and refrigerate it until you are ready to assemble and dress the salad. Cooling pasta in the fridge overnight allows it to firm up, so it will have a firmer texture and won’t absorb all the dressing and dry out.

Avoiding Additives and Preservatives

I use Eden Organic red wine vinegar, which contains only naturally occurring sulphites.

Classic pasta salad

Ingredients:

Salad

8 oz (227 g) rotini, fusilli or gamelli pasta

1 cup (250 ml) cherry tomatoes, halved

1 cup (250 ml) diced cucumber

2 tbsp (30 ml) minced parsley

Vinaigrette

¼ cup (60 ml) olive oil

2 tbsp (30 ml) red or white wine vinegar

1 tsp (5 ml) minced garlic

1 tsp (5 ml) kosher salt

¼ tsp (1.25 ml) pepper

1 shallot, finely chopped

Preparation:

Cook pasta in salted water, following package directions, until al dente. Drain and rinse under cold water. Refrigerate overnight if possible.

Vinaigrette: Whisk oil with vinegar, garlic, salt, pepper and shallot in a large bowl.

Add pasta, tomatoes, cucumber and parsley to bowl. Toss to combine. Serves 6.

From Chatelaine

 

Sun 19 Jul 2026

Grilled Shrimp with Charmoula Sauce

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This recipe from America’s Test Kitchen combines grilled shrimp with tangy charmoula, a condiment that originated in North Africa. For the sauce, combine pepper, onion and spices in a pan and cook until the vegetables soften. Add cilantro and lemon juice just before serving. Cook’s note: I made the sauce on the stovetop instead of the barbecue and I used parsley instead of cilantro. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don’t burn up on the grill.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice. Look for shrimp preserved in salt only.

Grilled shrimp with charmoula sauce

Ingredients:

Sauce

1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup/125 ml)

4 tablespoons (60 ml) extra-virgin olive oil

½ small red onion, minced (about ⅓ cup/82.5 ml)

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) ground cumin

¼ teaspoon (1.25 ml) cayenne pepper

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon/15 ml)

⅛ teaspoon (0.6 ml) table salt

Disposable 10-inch (25-cm) aluminum pie plate

⅓ cup (82.5 ml) minced fresh cilantro leaves

2 tablespoons (30 ml) fresh lemon juice from 1 lemon

Shrimp

1 ½ pounds (680 g) extra-large shrimp, peeled and deveined, tails left on

2-3 tablespoons (30-45 ml) olive oil for brushing skewers

¼ teaspoon (1.25 ml) sugar

Lemon wedges for serving

Preparation:

Sauce

Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.

Shrimp

Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

Light large chimney starter filled with charcoal and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges. Serves 4.

From America’s Test Kitchen

 

Sun 12 Jul 2026

Honey Sesame Halloumi Spinach Salad

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If you are looking for a tasty, light meal on a warm summer day, try this salad from NYT Cooking. Make the dressing and toss it with the chickpeas, tomatoes and spinach. Sear the halloumi until browned on both sides. Add lemon juice, honey and sesame seeds to the pan and toss until the halloumi is glazed. Arrange halloumi on top of salad and serve.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. I used Kevala organic tahini and President’s Choice halloumi, which are free of additives and preservatives. Unico and Blue Menu chickpeas are free of additives and preservatives or you can soak and cook 1 cup (250 ml) of dried chickpeas. Make sure the sesame seeds do not contain preservatives or anti-caking agents.

Honey sesame halloumi spinach salad

Ingredients:

4 tablespoons (60 ml) fresh lemon juice, divided

3 tablespoons (45 ml) olive oil, divided

1 tablespoon (15 ml) tahini

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) honey, divided

1 (15-ounce/443 ml) can chickpeas, rinsed

2 cups (500 ml) cherry tomatoes, halved

5 packed cups (1.25 L) baby spinach

Salt

8 ounces (227 g) halloumi, cut into ½- to ¾-inch- (1.25- to 1.88-cm-) thick slices, blotted dry

1 tablespoon (15 ml) white sesame seeds

Preparation:

In a large serving bowl, whisk together 3 tablespoons (45 ml) of lemon juice, 2 tablespoons (30 ml) olive oil, the tahini and 1 teaspoon (5 ml) honey until smooth. Toss in the chickpeas, tomatoes and spinach; season with salt and set aside.

Heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.

Top the halloumi with the remaining 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)

Arrange the glazed halloumi on top of the salad and serve right away. Serves 2-4.

From NYT Cooking

 

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