Leek Salad with Grilled Haloumi and Rye Berries

I had to share another recipe with you from Maria Speck’s amazing book, Ancient Grains for Modern Meals. Every recipe I try impresses me for a different reason:  the Orange Scented Scones with Dark Chocolate teased me from the oven with their citrusy, buttery scent and then melted in my mouth; the Rustic Linguine with Summer Herbs and Olives had me wondering, “Is this too many herbs? Too few other flavors?” – then pow! the combination was a masterpiece; and now this (pictured on the cover) –  her Leek Salad with Grilled Haloumi and Rye Berries, pure heaven.

Want to save this recipe?

Enter your email for this recipe and weekly cooking inspiration!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

Photo credit: Sara Remington © 2011

If you’ve never experimented with grilling cheese, here’s your chance. Maria has you broil it instead of grill it, which I think is genius. 

Maria Speck’s Leek Salad with Grilled Haloumi and Rye Berries

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

I took Maria’s advice and shaved Pecorino Romano over the top.

3/4 cup Rye Berries
1 1/2 cups water
3/4 cup rye (or wheat berries), soaked overnight and drained
Salad
2 medium leeks, cleaned and cut into 3/4-inch segments (about 4 cups)
1/2 cup low-sodium chicken broth or vegetable broth
1 (2-by 1-inch) strip orange zest, white pith removed (optional)
1/4 cup chopped oil-packed sun-dried tomatoes, drained, 2 teaspoons oil reserved
1/4 cup chopped fresh mint, plus 2 tablespoons for garnish
2 tablespoons nonpareil capers
3/4 teaspoon fennel seeds
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
To Finish
1/4 lb haloumi cheese
1 1/2 teaspoons dried crumbled oregano or thyme
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes (optional)

To prepare the rye or wheat, bring the water and the berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50-60 minutes. Remove from the heat, cover and steam for 10 to 15 minutes if you have time. Drain any remaining liquid and transfer to a large serving bowl to cool.

While the berries cool, prepare the salad. Bring the leeks, chicken broth and orange zest to a boil in a large saucepan. Decrease the heat to maintain a simmer, cover and cook until the leeks are soft, 5 to 7 minutes. Drain the leeks and add them to the serving bowl with the rye (or wheat) berries. Add the sun-dried tomatoes, 1/4 cup of the mint, and the capers, fennel seeds, salt, and pepper. Taste and adjust the seasoning, keeping in mind that capers and haloumi are quite salty.

To finish, position a rack about 6 inches below the heat source and preheat the broiler. Cut the haloumi cheese into slices, about 1/4-inch think, and put them on a plate. Sprinkle with the oregano, pepper, pepper flakes, and reserved 2 teaspoons of tomato oil; rub the oil and spices all over to coat the slices on both sides (work gently, as haloumi breaks easily). Transfer the cheese to a medium cast-iron skillet or a broiler pan.

Broil the haloumi until the slices just start to brown at the edges, about 5 minutes, turning once with a spatula. (Watch closely as you don’t want the cheese to dry out.)

Top the salad with the haloumi. Sprinkle with the remaining 2 tablespoons mint, and serve right away.

To get a head start: The salad (without the haloumi) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.