Paleo Israeli Salad with Grilled Haloumi and Tahini Dressing

Ingredients

• 2 medium Cucumbers
• 3 medium Tomatoes
• 1 medium Bell Pepper
• 0.5 medium Red Onion
• 8 oz Haloumi Cheese
• 2 tbsp Olive Oil
• 0.25 cup Tahini
• 3 tbsp Lemon Juice
• 1 clove Garlic
• 2 tbsp Water
• 0.25 cup Fresh Parsley
• 0.25 tsp Salt
• 0.125 tsp Black Pepper

Instructions

1. 1Prepare the vegetables: Dice the 2 medium cucumbers, 3 medium tomatoes, 1 medium bell pepper, and 0.5 medium red onion into small, roughly 1/4-inch cubes. Place all the diced vegetables into a large bowl.
2. 2Make the tahini dressing: In a small bowl, whisk together the 0.25 cup tahini, 3 tablespoons lemon juice, 1 clove minced garlic, 2 tablespoons water, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until the mixture is smooth and creamy. If the dressing is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired pouring consistency.
3. 3Prepare the haloumi: Slice the 8 oz haloumi cheese into 1/4-inch thick pieces. Lightly brush both sides of each slice with 1 tablespoon of the 2 tablespoons olive oil.
4. 4Grill the haloumi: Heat a grill pan or outdoor grill to medium heat (approximately 350°F or 175°C). Place the oiled haloumi slices on the hot grill. Cook for 2-3 minutes per side, until the cheese is golden brown and has grill marks. The haloumi should be slightly softened but not completely melted.
5. 5Combine the salad: Add the grilled haloumi slices to the large bowl with the diced vegetables. Pour the prepared tahini dressing over the salad. Gently toss everything together to coat evenly.
6. 6Garnish and serve: Finely chop the 0.25 cup fresh parsley. Sprinkle the chopped parsley over the salad. Serve the salad immediately.

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