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Seared halloumi salad with champagne vinaigrette
A fun and simple salad with lots of fresh, spring flavours and ingredients like mint, peas, arugula, and creamy halloumi. Served with a bright champagne vinaigrette, add this side dish to your holiday dinner to keep things fresh.
SERVES
2
Ingredients
Champagne Vinaigrette
- 40ml extra virgin olive oil
- 30ml champagne vinegar
- A handful of finely chopped mint
- A small handful of finely chopped chives
- A small handful of roughly chopped pistachios
Seared Halloumi
- 8 slices x 1inch thick cut halloumi
Salad
- 5 radishes, sliced thin
- 1/2 cup blanched fresh peas
- 2-3 handful of baby arugula
- Salt and pepper, to season
Serve
- Crusty bread
Directions
Vinaigrette
- Add olive oil, champagne vinegar, and a few pinches of salt and pepper into a medium-sized mixing bowl, stirring gently incorporating ingredients.
- Add mint, chives and pistachios to the mixing bowl as well, and gently stir together for about 60 seconds.
- Put vinaigrette to the side for serving.
Halloumi
- In a large saute on high heat, add a light drizzle of olive oil coating the whole surface area of the pan.
- Place halloumi slices into the pan and cook on both sides for about 90 seconds or until each side is golden brown. Flipping only once.
- Once golden brown, turn the heat off and put the pan to the side.
Vegetables
- In a medium mixing bowl, add radishes, peas and arugula and lightly toss together. (No dressing required, just toss raw vegetables together)
Assembly
- On a large dinner plate, add cooked slices of halloumi lining the centre of the plate from the top to the bottom of the plate.
- Scatter mixed vegetables surrounding the halloumi all the way around the plate. (Halloumi should still be visible in the centre of the plate here. A little overlap is ok).
- Drizzle vinaigrette on the vegetables.
- Serve with crusty bread. Enjoy!
