Fried Halloumi, Citrus & Fennel Salad – fit for dinner!

DSCN3814_LR Oh readers – I hit a home run on this salad!  Sometimes all the ingredients come together in perfect harmony and I can’t wait to get it online to share the deliciousness.  Seriously make this salad.  It is so worth the effort. Your family/friends will be forever grateful and will be begging you for the recipe.  Mild warning…the preparation needed to bring this gem together is more work than your typical pre-dinner or quick lunch salad.  Because…this salad is fit for a king, built to fill hungry dinner stomachs.  It’s substance derives from warm, crispy halloumi cheese, avocado, garbanzo beans, and pistachios.  The shaved fennel and radish add a punch of flavor along with the minced jalapeno.  The herbs and light lemony dressing contribute a beautiful freshness while the citrus fruits truly bring this salad all together.  So go ahead and serve it up for dinner and soak up all the bright salad life energy.  Blessings!


Fried Halloumi, Citrus & Fennel Salad - fit for dinner!
  • For 2 large dinner salads:
  • 4 small radishes, sliced paper-thin
  • ½ small fennel bulb - halved, cored and shaved paper-thin
  • 1 jalapeno, seeded and finely diced
  • 1 grapefruit, sliced, membranes and pith removed
  • 1 orange, sliced, membranes and pith removed
  • ½ cup cooked garbanzo beans
  • ¼ cup pistachios
  • 1 avocado, cut into narrow strips
  • ¼ cup fresh cilantro, coarsely chopped
  • ¼ cup fresh mint, coarsely chopped
  • 2 tablespoons fresh chives, chopped
  • 4 ounces halloumi cheese, cut into cubes
  • 2 tablespoons coconut oil (or olive oil) for frying the cheese
  • Red pepper flakes to taste
  • Juice of one lemon
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil
  • ½ tablespoon light vinegar (I used a honey orange balsamic)
  • salt to taste
  1. FRIED CHEESE: In a skillet, heat coconut oil to medium. Add cheese cubes, cook without stirring until browned on one side. Flip and brown the other side. Sprinkle with red pepper flakes and salt. Let cool for a couple minutes before tossing with salad ingredients. Do eat these warm!
  2. DRESSING: In a small bowl, whisk together the mayo, lemon juice, olive oil, vinegar and salt
  3. SALAD: In a large bowl, toss the radishes, fennel, jalapeno, mint, cilantro, chives, orange, grapefruit, nuts, garbanzo beans, avocado. Toss with enough dressing to lightly coat. Top with fried cheese cubes and toss again. Finish with lots of cracked pepper.
  4. Oh the joy of salad for dinner.



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