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Radish, fennel, orange and halloumi salad
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1 large fennel bulb, trimmed, fronds reserved
150g mixed radishes, halved or quartered, depending on size
5 pitted medjool dates, roughly chopped
5 tbsp extra virgin olive oil
250g pack halloumi cheese, cut into 1cm cubes
1 tbsp apple cider vinegar
2 tsp Dijon mustard
130g bag watercress, rocket and spinach salad
1. Slice the tops and bottoms off the oranges, just down to the flesh, then sit them on one cut end. Carefully, following the shape of the orange, cut the peel and pith off in strips from top to bottom. Turn them on their sides and slice into 1cm thick rounds. Cut the fennel into very thin slices (use a mandoline if you have one). Put the orange and fennel slices in a bowl with the radishes and dates; set aside.
2. Put 1 tbsp oil in a non-stick pan set over a high heat. Add the halloumi cubes and fry for 3-5 minutes, turning regularly, until golden-brown all over. Meanwhile, in a bowl, whisk together the remaining 4 tbsp oil with the vinegar and mustard to make a smooth dressing; season. To serve, arrange the salad leaves on a large serving dish with the oranges, fennel, radishes, dates and halloumi in among the leaves. Scatter over the reserved fennel fronds, drizzle over the dressing and serve immediately.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.