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Winter rainbow slaw with lime-sesame vinaigrette and halloumi
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½ red onion
2 chicory bulbs, trimmed
2 small fennel bulbs, trimmed
2 limes, zest and juice
150g shredded carrot
150g shredded beetroot
2 tsp wholegrain mustard
2 tbsp maple syrup
2 tbsp toasted sesame oil
3 tbsp groundnut oil
250g halloumi, cubed
3 tbsp sesame seeds, toasted
1 red chilli (deseeded, if liked), finely chopped
1. Using a mandoline or sharp knife, finely slice the onion, put in a small bowl, cover with cool water and set aside. Next, finely slice the chicory and fennel (and any fronds) and toss with 2 tbsp lime juice in a large bowl to prevent browning. Add the carrot and beetroot. In a small bowl, whisk together the mustard, maple syrup, sesame and groundnut oils and remaining lime juice; season.
2. Put the halloumi in a large frying pan set over a medium-high heat. Leave to brown on one side, then shake the pan to turn the cubes. Keep cooking and shaking the pan now and then until golden on all sides.
3. Drain the red onion in a sieve and rinse well under a cool tap, shaking off any excess water. Toss with the shredded vegetables, dressing, sesame seeds and chilli. Add the hot halloumi and serve.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in March 2017.