I have a secret obssession: sweetgreen. For those of you who don’t know what sweetgreen is, it’s this very bougie salad chain that started in DC. And before I was stuck at home, I had it at least once a week. But at some point, I need to cut myself off. It was getting a little to harsh on my wallet, and plus, not the best idea during this global pandemic. So I figured it was time for me to upgrade my own salad-making skills.

One of the main reasons I like sweetgreen is because a warm grain, either quinoa or wild rice, is always included. Most salads aren’t filling to me because I need some sort of carbohydrate to keep me full. Cooking a full rice-cooker of rice is too much effort these days, so luckily, I discovered these grain blends at whole foods. They come in microwavable packages, and are cooked in only 90 seconds. A complete lifesaver.

Next, I added some roasted vegetables. Of course I had to add my favorite roasted vegetable, brussels sprouts.

And of course, I had to add some cheese. I just happened to have some halloumi cheese, which when added to salads, adds an extremely delicious salty textural contrast. Also I just love cheese in my salads.

And to finish, I created a creamy, umami dressing, loaded with delicious, salty, savory things like mustard and anchovies.

And I just had to top it with a fried egg, which adds some extra protein, but also, a fried egg pretty much always makes a dish better. Breaking that runny yolk always seems to make a dish richer, tastier, and more indulgent. I mean, there’s a reason there are so many #yolkporn videos on instagram.

This salad is amazing, because not only does it make simple and quick dinner or lunch, it’s also extremely filling and good for you. It’s loaded with all the good stuff: vegetables, whole grains, and protein. And the best part is, it tastes amazing.

halloumi and wild rice salad with creamy yogurt dressing

serves: 2

cooking time: 20 minutes

ingredients

1 tbs. olive oil, plus more for cooking
3-4 anchovy fillets
1 tbs. miso paste
1 tbs. mustard
1/3 cup greek or plain yogurt
1/2 lb. brussels sprouts, halved
3 cups spinach
1 package 8.8 oz 7 grain and lentil blend (or something similar)
1/2 avocado, diced
2 eggs
2 slices halloumi cheese
garlic salt and freshly ground black pepper

steps

Preheat oven to 430º.
Grease tray, toss brussels sprouts with oil, salt and pepper, roast sprouts for approximately 13-15 minutes, or until crisp and golden brown on cut side.
Coat sauté pan in oil, and sear slices of halloumi cheese, 2-3 minutes, or until cheese is golden brown on both sides. Dice into 1/4 inch pieces and set aside.
Make grain blend, according to package instructions.
Reheat pan over medium heat with more oil, and crack eggs into pan, cooking until whites of egg are fully cooked but yolk is still runny, decreasing heat if necessary.
While the eggs are cooking, make the dressing: blend olive oil, miso paste, anchovy paste, mustard, and yogurt together in a food processor until dressing is slightly runny, add more oil if necessary.
Assemble the salad: combine grain blend, cheese, avocado, sprouts and spinach, and toss in dressing. Split into two bowls and top with fried egg.