Apple and Fennel Salad with Halloumi
A vibrant winter salad with apple, fennel, pan-seared halloumi, scallions, and pistachios. Tied together with a simple, zesty dressing. Serves 2 as a main or 4 as a side dish.
Equipment
- 1 frying pan
Ingredients
- 2 Tbl shelled pistachios 20g
- 7 oz. block of halloumi cheese 200g
- drizzle of olive oil
- ½ of a small fennel bulb not including stems and fronds
- 1 medium crisp red apple skin on
- 2 scallions
- 2 Tbl chopped parsley small handful
- 4 cups packed baby spinach 100g
Dressing
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1 Tbl lemon juice 1/2 of a small lemon
- salt and pepper to taste
Instructions
- Heat a frying pan over medium heat. Add the whole pistachios and toast, shaking the pan often, until golden and fragrant. Transfer to a cutting board and roughly chop.
- Cube the halloumi.Wipe the pan clean with a paper towel. Add a thin layer of olive oil and return to medium heat. Once the oil is shimmering, add the halloumi cubes in a single layer. Pan-fry until golden and the cheese releases easily from the pan. Flip once—the second side will cook faster.
- Chop all of the produce: fennel, apple, scallions, parsley, spinach. You should have about 1 cup of each chopped fennel and apple for the best balance.
- Prepare the dressing by whisking all the ingredients together in a small bowl.
- Assemble the salad by combining all the ingredients in a large bowl. Dress lightly and toss to coat.