Plum & Halloumi Salad with Toasted Seeds
A beautiful salad to make when plums are in season. I love the addition of the seeds that cling to the halloumi and the sweet and tartness of the plums.
For an INSTAGRAM visual – click hereÂ
For the salad leaves I used shop-bought and went for the Italian variety which includes bitter leaves like radicchio, endive and rocket.
The salad is a real knock out!
Serves 2 but you can easily double up the recipe.
Plum & Halloumi Salad with Toasted Seeds
A knock-out salad!
Ingredients
- extra virgin olive oil
- 2 plums cut into wedges
- half a block about 6 slices halloumi, thickly sliced
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- few sprigs thyme
- 2 big handfuls mixed salad of choice see intro, roughly torn
- 1 teaspoon sesame seeds
- 1 teaspoon nigella black onion seeds
- 1 teaspoon fennel seeds
- 2 tablespoons toasted hazelnuts roughly chopped
- 1/4 red onion finely sliced
Instructions
- Fry the plum wedges and thyme in a little oil over a medium heat until caramelised, turning often, taking care not to overcook the plums as they can get mushy quickly. Drizzle with honey and set aside. TIP: I like to add a little olive oil to the pan while scraping the bottom to make about a teaspoon of pan juices to add to the dressing.
- In a separate pan, heat two tablespoons of olive oil on a medium heat, add the halloumi and fry cook until golden on both sides, add the sesame, nigella and fennel seeds to pan along with a drizzle of honey. Let the mixture bubble for a minute.
- Remove the halloumi (keep the seeds in the pan) and add the vinegar to the pan along with any juices from the plum pan. Add enough olive oil to make a dressing, taste and season. Let the dressing cool slightly.
- To serve: dress the leaves with the vinegar and arrange on a pretty plate. Add the halloumi, plums, red onion and top with the chopped hazelnuts before drizzling over any more of the pan juices. Enjoy!
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!
