July 28, 2014
Author: Sasha Gayle-Schneider
Summer nights on the grill never tasted so good! Starting Memorial Day weekend through Labor Day, my Ema has fired up the grill and put me to work as her sous-chef. Using the holy land’s favorites: halloumi cheese and Israeli salad, and brought it to our humble table in New York City and added a sweet surprise.
Ingredients:
Salad:
2 packages of Halloumi cheese
4 peaches
Fresh arugula (you can substitute in your favorite green: kale, spinach, etc.)
Dressing:
Extra Virgin Olive Oil
Balsamic Vinegar
1 clove of crushed garlic
A sprinkling of mustard seed
(sunflower seeds optional)
Preparation:
Grill Halloumi cheese in small slices
Cut peaches in quarters and grill
Wait until grilled ingredients cool and toss in the salad