Salads shouldn't be boring, so you can guarantee this salad is not. Straight from the cafe menu comes this vibrant haloumi and brussels sprout salad. Full of flavour, texture, and zest. Using our favourite (pickles as usual), with orange slices to give a fresh and zingy vibe. Grilling your brussels to perfection is important, no one wants to chew on a hard brussel. When cooked through they are soft and buttery. Paired with grilled haloumi and some crunchy fresh greens, all that is left is to drizzle with lemon oil and sprinkle some dukkah.
Makes 4 serves: 1 pack of haloumi cut into 8 x 1cm thick diagonal slices 6 to 8 brussels sprouts - trim the bulky ends and cut some in 1/2 and some in 1/4's 2 celery stalks thinly sliced 1 cucumber sliced 70g of mixed salad leaves 1 orange cut into segments *see notes 2 heaped tbsp pickled onion 2 heaped tbsp pickled cabbage a handful of fresh herb leaves (mint, parsley, dill) 1 tbsp lemon oil dukkah salt & pepper mixed dried herbs
1. To grill the sprouts and haloumi: Heat a pan, griddle, bbq or sandwich press on a medium-high heat. Drizzle olive oil and season the haloumi and sprouts with salt, pepper and mixed herbs. Starting with the brussels, grill for about 7-8 minutes on each side until charred and soft. Haloumi will take about 2 minutes on each side.
2. Combine the cucumber, mixed leaves, orange segments, pickled onion and cabbage, and the herb leaves together in a large bowl. Drizzle with lemon oil and toss with tongs to coat.
3. Add in the cooked haloumi, brussel sprouts and season with salt and pepper, then gently toss. Divide between 4 bowls and sprinkle each bowl with dukkah. Serve immediately.
* Tips to segment an orange:
Using a sharp knife, carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the orange.
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