Sweet and salty with a bit of acid, this salad is the perfect balance of flavors. Enjoy the hearty grain salad with a spicy green like dandelion or arugula.
By Carlynn Woolsey
If I had to use one word to describe this salad, it would be: “Balanced”. Sweet, Salty, and acidic.
In other words, it’s a jam-packed, flavor-filled bowl! If you have never had halloumi before, it’s a cross between a feta and a tougher mozzarella that doesn’t melt, lending itself to frying and grilling. It has a chewy texture, as do wheat berries, so this is definitely a filling bite. You could also use quinoa or even brown rice in place of the wheat berries, if you prefer.
Arugula would be a great substitute if you can’t find the dandelion greens yet or have a similar aversion to them.
- 1 lemon zested and juiced (about 2 tablespoons lemon juice)
- 2 sprigs fresh mint, with leaves removed from the stems (about 10 leaves)
- ¼ cup olive oil
- ½ teaspoon salt
- 2 cups cooked and cooled wheat berries
- ½ pomegranate arils
- 1-2 cups packed, shredded bitter greens such as dandelion or arugula, depending on how much you want to include
- 1, 8-ounce package halloumi, cut into thin slices (about ¼")
- additional olive oil
- 1 cup coconut sugar
- ¼ cup water
- ¾ cup canned coconut milk (You can use heavy cream, if you prefer.)
- 3 tablespoons unsalted butter OR ghee (I have tried both!)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- Combine the mint and lemon zest/juice in a food processor. Pulse until the mint is finely chopped. Slowly stream in the olive oil while continuing to pulse, until the dressing is emulsified.
- Toss the dressing with the wheat berries. Stir the pomegranate arils and the greens into the dressed wheat berries. Set aside while you cook the halloumi.
- Drizzle the halloumi slices with olive oil. Heat a nonstick pan over medium heat. Place the halloumi slices in the pan, and cook for one minute on each side (They will brown quickly!). You may have to cook them in batches, depending on how big your pan is. Allow the cooked halloumi to cool slightly and chop into quarters. Toss into the salad.
- Drizzle with the caramel, if desired.
- Combine the sugar and water in a saucepan, set over medium-low heat and cook until the sugar dissolves, and the mixture begins to bubble. Increase the heat, bringing the mixture to a boil. Continue to boil for approximately 5 minutes, until the sauce has started to thicken, and is a dark amber color (This is hard to tell with the coconut sugar, but essentially it should look darker than when you started.). Stir in the coconut milk, being extremely careful, as it will "pop". Warm the mixture through until it begins to bubble again. Remove from the heat and whisk in the butter, vanilla extract, and sea salt. Allow to cool for at least an hour (The sauce will continue to thicken.). Store in a glass jar for up to two weeks.