Salads
Orange & honey glazed halloumi with bean & carrot salad
This recipe takes halloumi to the next level. The juice of half an orange and honey are added to the halloumi pan once it's brown. It's sweet, salty, creamy and the ultimate topping for this veg and bean packed salad, dressed with a zesty orange vinaigrette.
Cook's notes
You could sub the cannellini beans for any beans (i.e butter beans, chickpeas) or lentils, and spring greens can be replaced with any leafy greens (i.e spinach, swiss/rainbow chard, cabbage).
Ingredients
- 4 spring green leaves, tough central stems removed & shredded
- 1 large carrot, peeled into ribbons with a peeler
- 1 tin cannellini beans, drained
- 15g parsley, chopped
- 1 orange
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 75g halloumi
- 10g honey
- salt & pepper
Method
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Step 1
Place the shredded spring greens in a bowl and pour boiling water over them to take off the raw edge. Leave for a few minutes.
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Step 2
Add the carrot, beans and parsley to a bowl. Drain the greens and add them too.
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Step 3
Next make the dressing. Cut the orange in half and squeeze one half into a small bowl. Add the olive oil and vinegar, and a good sprinkle of salt and pepper. Mix together. If you want your salad extra zesty, zest a little of the orange peel before cutting it in half, and add that to the dressing too.
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Step 4
Pour the dressing over the salad ingredients and give it a good mix. Taste and adjust seasoning.
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Step 5
Cut the halloumi into slices, about 3mm wide. Add to a hot frying pan and fry on both sides until browned. Turn the heat right down. Add the juice of other half of the orange along with the honey. Stir to coat the halloumi, then turn the heat off.
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Step 6
Top the halloumi on the salad, and dig in.