B.C. recipes: How to make grilled halloumi and blueberry salad from White Spot

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      B.C. Blueberry Day is heading our way on July 15.

      In advance of this fruitful celebration, White Spot executive chef James Kennedy is sharing his recipe for grilled halloumi and blueberry salad. 

      Grilled halloumi and blueberry salad


      1 egg white
      2 tablespoons brown sugar
      1⁄2 cup pecans
      1⁄4 teaspoon cayenne
      1⁄4 teaspoon cinnamon

      1⁄2 cup sherry vinegar
      1⁄2 cup olive oil
      1⁄4 cup brown sugar
      2 tablespoon Dijon mustard
      1⁄4 bunch parsley
      2 teaspoons salt and pepper

      Lemon and herb marinade
      1⁄4 cup lemon juice
      3 cloves fresh garlic (minced)
      1⁄4 cup olive oil
      1 tablespoon fresh parsley (chopped)
      1 tablespoon of your favourite herbs (chopped)

      2 heads local artisan lettuce (chopped)
      1 pint fresh B.C. blueberries
      1 B.C. Gala apple (cut into wedges)
      1⁄4 small red onion (cut in thin slices)
      1⁄2 cup puffed rice
      1⁄4 cup dried apples
      1 package halloumi cheese


      To make the pecans: 
      Add the brown sugar, cayenne, and cinnamon into the egg white and whisk until frothy; fold in the pecans.
      Transfer to a lined baking sheet and bake in a 350 F oven for approximately 2 1⁄2 minutes stir well and cook for an additional 2 1⁄2 minutes until golden brown (5 minutes total.)

      To make the lemon and herb marinade: 
      Juice 1 fresh lemon and mix the juice with 1⁄4 cup of olive oil, mince 3 cloves of fresh garlic, and finely chop one tablespoon of fresh parsley and one tablespoon of your favourite herbs.
      Combine all the ingredients and stir.
      Dice your halloumi into 1 inch pieces and add it to the marinade; allow to sit for a minimum of 10 minutes to absorb the flavor.

      To make the vinaigrette: 
      Roughly chop the parsley and red onions and place into a blender or food processor.
      Add the sherry vinegar, olive oil, brown sugar, Dijon mustard, salt, and pepper.
      Blend the mixture until it is smooth and has slightly thickened.

      To cook the halloumi: 
      Put a non-stick pan onto the stove at high heat, add the marinated halloumi.
      Stir every so often so the halloumi is browned evenly on all sides it should take about 2 minutes in the pan.

      To finish the salad:
      Toss the greens, red onion slices, apples, and dried apples with the desired amount of dressing to cover evenly and gently place them into a bowl.
      Top the salad with puffed rice and candied pecans.
      Place the grilled halloumi over the salad.
      Finish with fresh B.C. blueberries!