Hello Haloumi Salad
‘You don’t make friends with salad’ is what they say and I used to agree! I used to find salads so boring, however, I realised people weren’t getting creative with them. A combination of fresh, good quality ingredients and a flavour packed dressing is all that's needed to make any salad shine—and make friends!
Ingredients 9
250 g haloumi, sliced
3 tbsp extra virgin olive oil
1 cup peas, cooked and cooled
1⁄2 cup parsley leaves, roughly chopped
1 fennel bulb, large, about 400g, thinly sliced
1⁄2 red onion, thinly sliced
1 orange, small, zest finely grated, juiced
1⁄2 cup dry roasted almonds, roughly chopped
1 lemon, cut into wedges
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Method 2
Preheat a chargrill pan over a medium-high heat. Lightly brush the with 1 tablespoon of the . Cook on the grill for about 2 minutes each side or until golden char marks appear. Set aside to cool slightly.
Mix the cooled with the , , , , orange zest, juice and the remaining . Season with salt and pepper, toss until well combined. Just before serving, top with chopped . Serve with .
Jacob Food's tips
P.s Don’t be that person who just picks out the haloumi—people talk, you know...
Helpful tips
What can I use as a substitute if I don't have a chargrill pan for the haloumi?
How can I make this salad ahead of time without compromising its freshness?
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Notes
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