Halloumi, fennel and pink grapefruit salad: Difference between revisions
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| [[Freshly ground black pepper]] | | [[Freshly ground black pepper]] | ||
| 170 g mixed [[salad]] leaves, ([[watercress]], [[spinach]], [[lambs lettuce]], [[wild rocket]], etc. | | 170 g mixed [[salad]] leaves, ([[watercress]], [[spinach]], [[lambs lettuce]], [[wild rocket]], etc. | ||
| 1 | | 1 [[pink grapefruit]], peeled, segments removed from the membrane and juice reserved. | ||
| 1 x 250 g pack [[halloumi cheese]], sliced to about 1 cm | | 1 x 250 g pack [[halloumi cheese]], sliced to about 1 cm | ||
| A handful of nice [[tomatoes]] | | A handful of nice [[tomatoes]] | ||
| Line 46: | Line 46: | ||
| Drain the [[fennel]] and toss with the salad leaves and a little of the reserved grapefruit juice and place in a large salad bowl | | Drain the [[fennel]] and toss with the salad leaves and a little of the reserved grapefruit juice and place in a large salad bowl | ||
| Heat a [[barbecue]] or griddle pan, brush the [[halloumi]] slices with [[oil]]ve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt. | | Heat a [[barbecue]] or griddle pan, brush the [[halloumi]] slices with [[oil]]ve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt. | ||
| Top the [[salad]] with the garlic yogurt and warm [[halloumi]] then scatter with the grapefruit segments over the top and serve. | | Top the [[salad]] with the garlic yogurt and warm [[halloumi]] then scatter with the grapefruit segments over the top, garnish with the tomatoes and serve. | ||
}} | }} | ||
===Chef's note=== | ===Chef's note=== | ||
Revision as of 18:02, 15 August 2015
| Halloumi, fennel and pink grapefruit salad | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 25 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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This recipe is another variation of the various halloumi salads we have, see end of recipe for details. If you are unsure about using fennel bulbs, this is a great recipe to try it out on. Sliced thinly, they are like sliced onions, they have the crunch of a lettuce with the faintest hint of aniseed. Keeping them ice cold makes them especially crunchy.
This is another great recipe for your Ghent night and would also make an ideal starter for 4 or 6 people.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 fennel bulb
- 1 small pot of natural yogurt
- 3 cloves Garlic, peeled and crushed
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 170 g mixed salad leaves, (watercress, spinach, lambs lettuce, wild rocket, etc.
- 1 pink grapefruit, peeled, segments removed from the membrane and juice reserved.
- 1 x 250 g pack halloumi cheese, sliced to about 1 cm
- A handful of nice tomatoes
Method
- Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
- Sauté the garlic with the black pepper in the olive oil until the garlic starts to colour-remove from the heat and allow the oil to cool a little.
- Whisk garlic and oil into the yogurt
- Drain the fennel and toss with the salad leaves and a little of the reserved grapefruit juice and place in a large salad bowl
- Heat a barbecue or griddle pan, brush the halloumi slices with oilve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt.
- Top the salad with the garlic yogurt and warm halloumi then scatter with the grapefruit segments over the top, garnish with the tomatoes and serve.
Chef's note
See also
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