When I was looking at cheeses in the grocery store I noticed some halloumi cheese which is used to make one of my favorite cheese treats, saganaki. Saganaki is cheese that is fried in a pan until crispy and then hit with touch of lemon juice. The halloumi is a nice salty cheese and when fried until crispy on the outside and warm on the inside with that touch of lemon becomes something that is just out of this world! I had not had saganaki in a while so I picked some up. While I was enjoying some saganaki I remembered thinking that saganaki would also go well in the roasted strawberry salad with baked goat cheese that I made last year. As luck would have it I also had a ton of strawberries and I set out to make a roasted strawberry saganaki salad. The crispy, salty, lemony, and squeaky saganaki when just as well in the roasted strawberry salad as I thought it would! The saganaki contrasted and complemented the sweet roasted strawberries very well. I am now looking forward to using saganaki in more salads in the future.
Roasted Strawberry Saganaki Salad
- 1 cup strawberries (stemmed and halved)
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 slices saganaki (fried halloumi cheese) (cut into bite sized pieces)
- 2 handfuls romaine lettuce (cut into bite sized pieces)
- 1 handful peas (optional)
- 1 green onion (sliced)
- 1 handful walnuts (toasted, chopped)
- 1 tablespoon olive oil
- 1 teaspoon mustard
- salt and pepper to taste
- Toss the strawberries in the honey and balsamic vinegar to coat.
- Place the strawberries in a baking dish in a single layer.
- Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes.
- Mix the roasted strawberries, saganaki, lettuce, peas, green onion in a large bowl.
- Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper.
- Toss the salad in the dressing to coat.