Mixed Berry Salad with Grilled Halloumi Cheese and Fresh Basil-Cilantro Vinaigrette - California Gia

Name: Mixed Berry Salad with Grilled Halloumi Cheese and Fresh Basil-Cilantro Vinaigrette - California Gia
Ingredients: 2 cups cooked farro, or brown rice/quinoa/buckwheat; Large handful toasted pistachios, or any nuts; 1/4 cup Cal Giant blueberries; 1/4 cup Cal Giant blackberries; 1/4 cup Cal Giant raspberries; 8 ounces halloumi cheese (or any vegan cheese, feta or goat), cut into 1/3 in” thick slices and warmed on the grill or pan for 2 minutes per side on medium heat. Then cut into cubes.; 1/2 cup fresh cilantro leaves, finely chopped; 1/4 cup fresh basil leaves, finely chopped; 1/4 cup olive, avocado or walnut oil; 1 tablespoons white vinegar or rice wine vinegar; 1 small clove garlic; 1 tsp maple or honey; Generous pinch of sea salt; Splashes of water to thin out the dressing; Tip: you could use all basil or all cilantro for this dressing.

www.calgiant.com

Farro, halloumi, and nuts make this mixed berry salad a hearty meal. Garlic and herbs deepen the flavor complex even more in the vinaigrette dressing.

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Ingredients

2 cups cooked farro, or brown rice/quinoa/buckwheat
Large handful toasted pistachios, or any nuts
1/4 cup Cal Giant blueberries
1/4 cup Cal Giant blackberries
1/4 cup Cal Giant raspberries
8 ounces halloumi cheese (or any vegan cheese, feta or goat), cut into 1/3 in” thick slices and warmed on the grill or pan for 2 minutes per side on medium heat. Then cut into cubes.
1/2 cup fresh cilantro leaves, finely chopped
1/4 cup fresh basil leaves, finely chopped
1/4 cup olive, avocado or walnut oil
1 tablespoons white vinegar or rice wine vinegar
1 small clove garlic
1 tsp maple or honey
Generous pinch of sea salt
Splashes of water to thin out the dressing
Tip: you could use all basil or all cilantro for this dressing.