This salad, or the idea of using halloumi croutons comes from cooking for a very good friend who has a very real glutton allergy. I was casting around trying to figure out how to make a crouton that he could eat and halloumi somehow came to mind.
When you crisp halloumi in a non-stick or cast iron pan, or on the grill, it crisps the edges and makes it an incredibly satisfying, salty, gluten-free, crouton. —Sarah Hornung
Wash and roughly chop the lettuce, add to serving bowl.
Slice the carrots and cucumbers into thin discs, add to serving bowl.
Slice the artichokes length-wise, add to serving bowl.
I used jarred roasted red peppers, so extract a whole pepper from the jar, or if they are in pieces, pieces that amount to a whole pepper; roughly chop and add to serving bowl.
There are two ways to toast halloumi: In a non-stick or cast-iron skillet, or on the grill. If you are using a non-stick skillet or seasoned cast iron pan, turn burner on to medium heat and allow pan to warm. When pan is warm, gently place the halloumi slices in the pan and allow them to cook for about 2-3 minutes per side until they are a very deep golden brown. When they are done, place them on a cutting board and drizzle them with the juice of 1/2 of a lemon and add to serving bowl.
If you grilling, place the slices of halloumi on aluminum foil and grill them on a cooler part of your grill, or if you are using a gas grill, a higher rack. On a cooler part of the grill, I find that they need a slightly longer, about 3-5 minutes per side to become deeply golden brown. When they are done, either place them on a cutting board and drizzle them with the juice of one lemon, or remove the whole sheet of alluminum foil, allow it to cool for a moment, drizzle with lemon, and add to the serving bowl.
Dress with 2-4 TBS of olive oil, 2-4 TBS of red wine vinegar, juice of remaining 1/2 of lemon, salt and pepper