Chef Big DA sophisticated, high-protein lunch featuring cold-smoked halloumi cheese and a vibrant, emulsified herb vinaigrette. This is lunch with structural integrity.
Cold smoke the halloumi slices using applewood chips for 30 minutes. This builds the 'bark' profile without melting the structural integrity of the cheese.
Use a smoking gun or a cold-smoke attachment on your offset.
In a small copper bowl, whisk the olive oil, lemon juice, mustard, and herbs until a stable emulsion is achieved. Season with a pinch of sea salt.
The mustard acts as the emulsifier here—don't skip it.
Toss the arugula, cucumber ribbons, and drained red onions in half of the vinaigrette. Plate with Michelin-level height in the center of the dish.
Height on the plate equals elegance.
Heat a carbon steel pan over medium-high heat. Sear the smoked halloumi for 2 minutes per side until deeply golden and slightly softened.
No oil needed in the pan; the cheese has enough fat.
Arrange the warm halloumi around the greens, drizzle with the remaining vinaigrette, and garnish with toasted walnuts. Serve immediately.
The key to this dish is the contrast between the cold, crisp greens and the warm, smoky protein. Ensure the halloumi is seared immediately before serving to maintain that perfect 'squeak' and soft interior. If you want to take the 'molecular' aspect further, a light dusting of smoked paprika maltodextrin powder adds a stunning visual and flavor hit. Keep it keto-friendly, keep it classy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.