Slice the halloumi into 1-inch pieces and place on the grill for 2 minutes to create grill marks.
Flip and brush each piece with honey. Grill for an additional 2 minutes.
Remove the roasted veggies from the oven.
To assemble the salad, place a cup of spring mix on each plate, cover with a cup of the roasted vegetables and top with the halloumi. Sprinkle with pumpkin seeds and cranberries and drizzle with Kosterina Original Extra Virgin Olive Oil. Enjoy!
Katerina (Katina) Mountanos
Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.
by Katerina (Katina) MountanosOctober 22, 20210 Comments
These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.
by Katerina (Katina) MountanosSeptember 21, 20210 Comments
Grilled Shrimp Skewers require minimal effort--just a drizzle of Kosterina Greek Herb & Lemon Olive Oil and a few sprinkles of salt, pepper and dried oregano before they go on the grill. We love to serve them with our Panzanella salad, chock full of garden vegetables and super crunchy Kosterina croutons.