Step 1

1 For the salad: Combine the sweet chili peppers, poblano pepper, tomatoes, corn, sherry vinegar and oil in a medium bowl

Step 2

2 Season with a pinch each of kosher salt and pepper; toss gently to incorporate

Step 3

3 Marinate at room temperature for 1 hour

Step 4

4 Meanwhile, make the dressing: Combine the garlic, sherry vinegar, crushed red pepper flakes (to taste) and smoked salt in a mixing bowl

Step 5

5 Gradually drizzle in the oil, whisking constantly, just long enough to lightly emulsify the dressing

Step 6

6 Preheat a grill pan over medium-high heat

Step 7

7 Add the halloumi; cook for about 30 seconds on each side or until browned in spots

Step 8

8 The texture should be firm and slightly chewy

Step 9

9 Let cool slightly, then cut into bite-size pieces, about the same size as the avocado and cherry tomatoes

Step 10

10 Combine the butter lettuce and arugula, avocado, pan-grilled halloumi pieces, wheat berries, quinoa and the lightly marinated vegetables in a large serving bowl

Step 11

11 Gradually pour in the dressing, adding just enough to coat; toss well

Step 12

12 (You might not use all the dressing

Step 13

13 )

Step 14

14 Serve right away; pass any remaining dressing at the table