CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Farm fresh salad with seared halloumi and herb vinaigrette

Shahir Massoud shows us how to cook with what's in season right now.



  • 1 lb beets
  • 1/2 bunch kale, sliced finely into chiffonade
  • 3 cups arugula
  • 1/4 cup pistachios, toasted and finely chopped
  • 200g halloumi, sliced and seared (or even grilled)
  • 3 tablespoons lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 1 tabslepoon parsley, finely chopped
  • 1 tablespoon basil, finely chopped


  1. Preheat your oven to 400° F.  
  2. Wrap the beets tightly in foil and roast for one and a half to two hours or until tender.  
  3. Remove, unwrap and peel while still warm. This can be done a day ahead.  Quarter the beets then set them aside.  
  4. Next, make your vinaigrette.  Whisk together the lemon juice, olive oil, honey, mustard, and herbs.  Set aside and re-mix before serving to emulsify.  
  5. To sear the halloumi, heat two tablespoons of olive oil in a non-stick skillet over medium-high.  Add the halloumi and sear for one to two minutes or until golden brown, then flip and sear for an additional minute.  Remove and let cool.  
  6. Before serving, mix the kale with some of the dressing and mix well. 
  7. When ready to serve - toss the beets and arugula in some of the vinaigrette.  Arrange on your platter with some of the kale that has already been dressed.  Sprinkle on some of the toasted pistachios and serve with the seared halloumi.  Enjoy!   

Follow Shahir Massoud:

You might like

View All Recipes
Tabbouleh Tabbouleh
Green Papaya Salad Green Papaya Salad
Shaved asparagus salad Shaved asparagus salad
Tomato salad Tomato salad
Tangy green pea salad Tangy green pea salad
Roasted feta and vegetable salad Roasted feta and vegetable salad