Name: Fried Halloumi Salad
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. chopped fresh dill; 2 tbsp. chopped fresh mint; 2 tbsp. fresh lemon juice; 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1 small bulb fennel, fronds removed, cored, thinly sliced; 1 c. canned chickpeas, drained, rinsed; 1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 c.); 8 oz. Halloumi, cut into 1/4" slices; 1 whole-grain pita, torn into bite-size pieces; 2 c. loosely packed arugula; 1 medium navel orange, peeled, cut into segments; 1/2 avocado, sliced; Pinch of crushed red pepper flakes

Step 1In a large bowl, whisk dill, mint, lemon juice, and 1/4 c. oil; season with salt and black pepper. Add fennel, chickpeas, and olives and toss to combine.

Step 2In a large skillet over medium heat, heat 1 tbsp. oil. Add Halloumi and cook, turning occasionally, until charred and golden on both sides, 4 to 6 minutes. Transfer to a large paper towel-lined plate.

Step 3 In same skillet over medium heat, heat remaining 1 tbsp. oil. Add pita and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer to plate with Halloumi.

Step 4Add arugula, orange, avocado, Halloumi, and pita to bowl with fennel mixture and toss to combine; season with salt, black pepper, and crushed red pepper flakes.

Fried Halloumi Salad

Ingredients

Directions

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