Blood Orange, Halloumi and Salad
Oranges are at their best during the winter months. Their wonderfully vibrant brightness lends a bit of much needed colour and sweetness to these darker months.
Jump feet first into the season with my easy colourful and nutritious Blood Orange, Halloumi and Pomegranate Salad topped with a spicy rose harissa, honey and orange dressing to get those taste buds tingling.
This makes a great supper salad which will boost both your spirits and your health.
Method
Serves 4
Prep time: 25 mins Cooking time: 5 mins
Pre-heat the oven to 220c/200Fan/ Gas Mark 7
Put the cubed sourdough on a thin baking tray and drizzle over the olive oil. Season with the sea salt and freshly ground black pepper. Bake in the oven for 10 mins until golden brown.
Peel the carrots and use a vegetable peeler to shave off thin strips. Place the strips in a bowl of very cold water. Halve the pomegranate and turn it over so that the seeds are facing downwards. Hit with a rolling pin or large spoon to release the seeds. Set aside.
Halve the avocado, remove the stone and skin. Cut into small cubes. Thinly slice the radishes.
Lastly, segment the orange. Remove the skin with a knife and cut into each of the segments between the membranes. Do this over a bowl so that you collect the juice. Discard the membrane.
To make the dressing, put all the ingredients in a large cup and mix until combined.
Heat a griddle pan and very lightly brush with oil. Slice the halloumi into 12 pieces. Cook the halloumi on the griddle pan for around 5 minutes until golden brown, turning once.
To assemble to salad, divide the salad leaves, carrots, pomegranate, radishes and croutons between four bowls or plates.
Drizzle over some of the dressing. Top each one with 3 pieces of halloumi and finish off with a last few drops of the dressing and a sprinkle of pomegranate seeds.
Ingredients
2 slices thick cut sourdough bread, cubed
2 tbsp olive oil, plus extra for griddling
1 tsp flaky sea salt
2 carrots
1/2 pomegranate
2 small avocados or 1 large
3 blood oranges
200g baby salad leaves
400g halloumi cheese
Freshly ground black pepper
Dressing
2 tbsp olive oil
2 tbsp Rose Harissa Paste
2 tbsp good quality honey
Juice from the oranges to taste
