Triple Berry Moogarita Glazed Halloumi & Charred Romaine Lettuce Salad

Triple Berry Moogarita Glazed Halloumi & Charred Romaine Lettuce Salad

This bright, slightly smoky salad pairs pan-seared Halloumi with a warm Triple Berry Moogarita glaze, charred romaine for crunch, and a citrus-herb dressing. It is a light vegetarian main or upscale starter that balances salty, sweet, spicy, and tangy notes. Use the jam both as a glaze and a finishing spoonful for bursts of complex flavor.

Serves

2 as a main, 4 as an appetizer

Ingredients

• 8 ounces Halloumi cheese, sliced into 1/3-inch thick pieces (about 8 slices)
• 1/3 cup Triple Berry Moogarita Jam (product link)
• 1 tablespoon olive oil, plus 1 teaspoon for the pan
• 1 small head romaine lettuce, halved lengthwise, core intact
• 1 small avocado, sliced
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1/4 cup thinly sliced red onion
• 1 small orange, supremed or segmented (optional, for a juicy pop)
• Fresh cilantro leaves for garnish (about 2 tablespoons)
• Citrus-Herb Dressing:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh orange juice
• 1 teaspoon honey or agave
• 1/4 teaspoon flaky sea salt
• Freshly ground black pepper, to taste

Instructions

1. Prepare the dressing: In a small bowl whisk together extra-virgin olive oil, lime juice, orange juice, honey, salt, and black pepper. Set aside at room temperature so flavors bloom.
2. Warm the jam glaze: In a small saucepan over low heat combine the Triple Berry Moogarita Jam and 1 tablespoon olive oil. Gently warm and stir until the jam loosens into a glossy glaze, about 2 to 3 minutes. Remove from heat and keep warm. This softens the jam for glazing the Halloumi and for drizzling later.
3. Char the romaine: Heat a cast-iron skillet or grill pan over medium-high heat until smoking lightly. Brush the romaine cut sides with the reserved 1 teaspoon olive oil. Place romaine halves cut-side down on the hot pan and cook until char marks appear and the edges are wilted, about 1.5 to 2 minutes. Flip and warm the outer leaves 30 seconds more. Remove and set on a platter.
4. Pan-sear Halloumi: Wipe the pan clean and reduce heat to medium. Add a thin slick of neutral oil. When shimmering, add Halloumi slices in a single layer and sear until golden brown and crisp, 2 to 3 minutes per side. Transfer to a plate lined with paper towel.
5. Glaze the Halloumi: Return the pan to low heat. Brush each side of the seared Halloumi with the warmed Triple Berry Moogarita glaze and briefly warm 20 to 30 seconds per side so the glaze becomes tacky and sticky but not burnt. Transfer glazed Halloumi to a cutting board.
6. Assemble the salad: Arrange charred romaine halves on a serving platter or two individual plates. Fan avocado slices and scatter red onion, orange segments if using, and toasted pepitas across the lettuce. Place glazed Halloumi slices on top.
7. Finish and serve: Drizzle the citrus-herb dressing lightly over the salad. Spoon an extra teaspoon or two of the warm Triple Berry Moogarita jam glaze over the Halloumi and lettuce for bright pockets of flavor. Garnish with fresh cilantro leaves and a grind of black pepper. Serve immediately while the Halloumi is warm and the romaine still has a slight char.

Notes

• Halloumi can be swapped for a thick, firm tofu slab if you prefer vegan; press the tofu and pan-fry until crisp, then glaze as directed.
• To toast pepitas, dry-skillet them over medium heat for 2 to 3 minutes until fragrant, shaking the pan so they do not burn.
• The Triple Berry Moogarita Jam provides sweet berry layers with lime and tequila notes plus chile heat. Warming it unlocks those flavors as a glaze and ties the salad together.