Grilled Halloumi Salad
Grilled halloumi, a firm, salty cheese that holds its shape on the grill, tops a tabbouleh—a parsley-and-herb salad made with quinoa instead of bulgur, plus chickpeas, cucumber, cherry tomato, and mint. Lemon and red onion keep it bright, with a smoky romesco sauce of roasted red pepper, almond, and sherry vinegar on the side.
Nutritional facts
Protein
33g
Carbs
40g
Calories
740kcal
Fat
50g
Ingredients
Quinoa, Garlic, Sherry Vinegar, Cayenne Powder, Paprika, Sweet Paprika, White Bread, Almonds, Halloumi Cheese, Lemon Zest, Canned Roasted Red Peppers, Canned Chickpeas, Mint, Black Pepper, Kosher Salt, Extra Virgin Olive Oil, Lemon Juice, Italian Parsley, Red Onion, Cherry Tomato, Cucumber
Contains milk, tree nuts (Almonds), wheat, soybeans.
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About Jérémie Falissard
Born just outside Paris to an artist mother and musician father, Jérémie Falissard was raised in a world of creativity. His formative years in the South of France were filled with big, loud, joyful family meals — the kind that planted the earliest seeds of his love for food. After struggling in school, he was introduced to the trades and immediately gravitated toward the kitchen. It was a clear and natural fit. Jérémie trained in kitchens across France, London, and eventually Montréal, where he settled in 2005. In 2008, he opened his first restaurant, and his culinary journey truly began. Since then, he has become the creative force behind some of Montreal’s most iconic establishments: the Mediterranean-inspired Barroco, the beloved Foiegwa diner, the playful and stylish Fugazzi Pizza, and several acclaimed cocktail bars. Known for his relentless work ethic and passion for excellence, Jérémie continues to evolve through international stages — from street food in Asia to Michelin-starred kitchens in Europe. A Top Chef France alum, he brings together classical technique, modern flair, and a deep respect for ingredients, always with a desire to innovate and connect through food.
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