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Halloumi salad with blackberry dressing
Golden, salty halloumi works beautifully with sweet blackberries and nutty spelt in this easy vegetarian salad
Contains dairy
Serves4
CourseLunch
Prepare20 mins
Cook20 mins
Total time40 mins
150g quick-cook spelt
150g blackberries
1 echalion shallot, finely sliced into rings
1½ tbsp red wine vinegar
1 tbsp maple syrup
160g beetroot salad
1 fennel bulb, fronds trimmed and tough outer leaves removed
25g mint, leaves shredded
25g flat leaf parsley, roughly chopped
250g halloumi, cut into half slices
2 tbsp olive oil
Cook the spelt according to pack instructions, then drain and spread out over a plate to cool and dry out a little. Meanwhile, make the dressing by roughly crushing the blackberries in a mixing bowl with the back of a fork. Add the shallot, vinegar, and maple syrup; set aside.
Arrange the salad leaves on a large platter or individual plates. Halve the fennel bulb and cut out the core, then thinly slice and toss in a bowl along with the spelt, herbs and fennel fronds. Heat a large frying or griddle pan over a medium-high heat. Dry-fry the halloumi slices for 1-2 minutes on each side until nicely golden.
Arrange the cooked halloumi on top of the salad then add the fennel and spelt mixture. Stir the oil into the dressing and spoon over the top. Serve immediately.
