Grilled Halloumi With Strawberries, Figs, Honey And Basil

• 1 pound red quinoa cooked
• 1 radicchio small, cored and chopped
• 1 bunch dandelion greens red or green, chiffonade
• 1 bunch watercress or arugula, chopped
• 1/2 bunch Italian parsley smaller stems included, finely chopped
• 2 stalks celery small dice
• 1 zucchini large, diced and lightly roasted, 10 minutes at 400 degrees with extra virgin olive oil salt and pepper
• 1/2 red onion small dice
• 2 lemons juiced, 1 zested
• 1/4 cup red wine vinegar
• 2/3 cup extra-virgin olive oil
• salt
• pepper
• 1/2 cup strawberries fresh, sliced
• 1/2 cup figs fresh, sliced, if available, if not can double strawberries
• 1/4 cup honey local
• 1 bunch basil leaves picked, chiffonade
• 1 orange juiced
• 1 pound halloumi cut into 1 inch slices
• 2 tablespoons canola oil
• 1 lemon cut in half

1. Mix all ingredients together
2. Season with salt and pepper to taste, set aside
3. Mix all ingredients together and set aside while grilling halloumi
4. Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel
5. Rub the cheese with oil and grill cheese for 2-3 minutes per side, or until there are nice grill marks on each side. Use metal spatula to loosen the cheese, they can stick
6. Transfer to a plate and squeeze lemon over top of cheese
7. Serve on a platter the quinoa on the bottom, then the haloumi and the strawberry-fig mixture spooned over the top

radicchio, dandelion, arugula, stalks celery, zucchini, red onion, lemons, red wine vinegar, extravirgin olive oil, salt, pepper, strawberries fresh, figs fresh, honey local, basil, orange juiced, halloumi, canola oil, lemon

Taken from www.yummly.com/recipe/Grilled-Halloumi-with-Strawberries_-Figs_-Honey-and-Basil-1434758 (may not work)