Now that winter is behind us and summer on the way, it’s time for salads to take their rightful place on the dinner table once again. Relinquishing all that hearty, comfort food and embracing a much lighter fare is something my body is already thanking me for. With the promise of warmer weather to exercise in and good intentions of cutting back slightly on the sweeter treats that I’m so partial to baking and eating, I’m hoping to soon shed a kilo or two and feel more comfortable in my skin. In my mind, plentiful salads are key… so I look forward to sharing a few new recipes in this genre with you over the coming months.
The flavours and textures of this particular salad work so well together. Sweetness from the oranges, pair well with the saltiness of the halloumi and the bitterness from the greens/leaves. The pine nuts bring a great little crunch. This salad could certainly be served as a side dish to grilled meat, but will also stand up alone for a delicious lunch or light dinner.
Halloumi, Orange and Bitter Leaf Salad | Gather and Graze
- 250g (9oz) Halloumi Cheese (sliced)
- 1 Head of Radicchio (thinly sliced)
- Large Handful Rocket/Arugula Leaves
- Extra Virgin Olive Oil
- Balsamic Glaze or Vino Cotto
- Salt and Black Pepper
- 1 Orange (skin removed and flesh cut out, into wedges)
- 30g (4 Tablespoons) Toasted Pine Nuts
- 1-2 Teaspoons Dukkah (optional)*
Heat a frypan over medium-high heat and fry the halloumi on both sides until golden. Remove to a plate lined with paper towel to cool a little. Cut or tear each slice into smaller chunks.
Combine the sliced radicchio and rocket/arugula leaves in a serving bowl. Drizzle with some olive oil and a little balsamic glaze. Season with salt and black pepper and toss with hands to ensure all the leaves are coated.
Top the dressed leaves with the slices of orange and pieces of halloumi, then scatter with pine nuts and the dukkah (if using). Serve immediately.
* Please link through here for a beautiful Dukkah recipe by Sandra at ‘Please Pass the Recipe’