Spring is coming, and so is the season for salads!
I have to admit, I’m not a lover of salads during the winter: when it’s cold outside, I love to eat hot, hearty dishes that make you feel cosy and warm, and salads just don’t cut it. However, as soon as the sun comes out to play, I could eat salads every single day. Especially when they’re this healthy and delicious.
I am absolutely loving this new combination: I haven’t known halloumi for long (it can take me a while to try things out, sometimes) but I’m pretty sure it’s on its way to becoming a new kitchen staple at home. It goes very well with the watercress and grapefruit in this salad, as these two ingredients manage to tone down the saltiness of the cheese and bring out its richness.
I got the inspiration for this recipe from The Art of Eating Well, one of my most-used cookbooks at the moment. The Hemsley sisters really do know how to keep healthy food interesting! In this version, however, I make a couple of changes: I use spring onions, instead of red, as I find raw red onions can be unpleasant to eat – or mainly unpleasant after you’ve eaten. I also don’t use any honey in the dressing, as I don’t feel the salad needs the extra fructose kick.
The cookbook also suggests using papaya instead of grapefruit, which is lovely as well, but less my taste. As you might have noticed, I’m starting to have a bit of a thing for citrus fruit in salads; the grapefruit is perfect in this recipe, adding just the right balance of sweetness and acidity. If you’re scared of using fruit in savoury recipes, don’t be! The flavours balance themselves out beautifully. Try it out then get back to me 😉
100g halloumi slices
1 avocado, pitted and chopped
One handful cherry tomatoes, chopped in half
1 spring onion, finely sliced
Half a handful of pine nuts
Apple cider vinegar
1. Wash and rinse the watercress. To make it easier to eat, chop the larger leaves into smaller pieces. Put the watercress in a bowl.
2. Add cherry tomatoes, avocado and spring onion to the watercress. Meanwhile, toast the pine nuts in a pan over medium heat and, when done, keep aside for now.
3. Slice the peel off the grapefruit and cut into slivers, the same way you would quarter an orange. Cut off any remaining peel with a sharp knife. Add grapefruit to the salad.
4. Heat some coconut oil in the frying pan. When hot, add halloumi slices and cook until starting to brown – be careful not to leave them on too long, however, as they may otherwise get chewy. About 1 to 2 minutes on each side will do.
5. While the halloumi is cooking, make a simple dressing: 2/5 apple cider vinegar, 3/5 olive oil, lightly salted and peppered. Mix into the salad.
6. Place salad into a bowl or a plate and top with toasted pine nuts and halloumi while the cheese is still hot.