Haloumi and Orange Salad | Two Variations

A lovely Sunday Brunch.

Haloumi and Orange Salad | A Life (time) of Cooking | Salad Recipes

I love to be inspired by reading recipes. I truly do. But unless I am making something quite new I don’t always stick to a recipe. I think that we all have that tendency, right? Adapt to our tastes, and to whatever is in our pantry and fridge.

Today I read an old NZ recipe from the magazine Cuisine and thought, mmm, yes, a lovely Sunday Brunch. And then I made it my style. We give you the two versions today, so that you can see how to adopt and adapt from within a recipe framework.

If you are looking for salads, browse our collection. Or our orange recipes, or recipes using haloumi. Our favourites are Hot Roasted Carrot Salad, Baked Apricots with Orange and Honey, and Haloumi and Watermelon Salad.

Haloumi and Orange Salad | A Life (time) of Cooking | Salad Recipes

Haloumi and Orange Salad

Source : NZ Cuisine Magazine
Cuisine: Fresh healthy salads, NZ style
Prep time:20 mins including roasting the nuts
Cooking time: 0 hours
Serves: makes about 6 servings or more, depending how you are going to use it.

ingredients
1 cup hazelnuts, roasted in a hot oven (or hot pan) until golden, then coarsely chopped
3 large oranges,peeled with a knife, removing as much pith as possible, then slices
1 soft leafed lettuce, washed, and leaves separated
1 cup watercress, washed and stalks removed
6 spring onions, cut into thin diagonals
1/2 cup mint leaves, coarsely chopped
4 Tblspn light olive oil
12 thick slices haloumi
1 sourdough loaf, baguette-style, cut into long diagonals

dressing
3 Tblspn sherry vinegar
6 Tblspn extra virgin olive oil
salt and pepper to taste

method
Toss the hazelnuts, oranges, lettuce leaves, watercress, spring onions and mint leaves together with the dressing and divide among 6 plates.

Heat the light olive oil in a heavy saute pan, add the haloumi slices and grill gently on each side till it is golden brown and the middle is melting.

Top the salad plates with 2 slices of hot cheese each and scattering with mint leaves. Accompany with the sourdough slices.

Haloumi and Orange Salad | A Life (time) of Cooking | Salad Recipes

Here is the version that I made, using ingredients from The Kitchen and, as luck had it, there were some beautiful salad greens growing in a pot on the balcony. On The Kitchen Bench were some quince pickles waiting to be used, some Mung Wadi (dried mung lentil drops), some home made dukkah.

You won’t have these things in your kitchen, necessarily. But I encourage you to look around your Bench and Cupboards to find things that flavour-wise and texturally replace recipe ingredients or add an extra element to the salad. Although I like to make a whole lot of ingredients at home, you can always purchase dukkah (any providore or good food outlet) and even mung wadi (at an Indian shop).

So, you could use any nuts, chopped finely, to replace the dukkah and Mung Wadi. Whole seeds such as sunflower seed would also work well, even pine nuts. For a sour element, use tiny paper thin slices of lime instead of the pickle, or lime/lemon juice, or add amchur to a dressing, or use chaat masala instead of salt. Use any pickle, chopped finely. I will often grate lime or lemon peel with a micrograter and include in the salad.

You can even add some finely diced fresh green or red chilli to this salad.

I did not add extra salt or pepper, as there was enough in the ingredients that I used.

Haloumi and Orange Salad | A Life (time) of Cooking | Salad Recipes

Haloumi and Orange Salad from The Kitchen

Source : adapted from NZ Cuisine Magazine
Cuisine: Fresh healthy salads, my style
Prep time:20 mins including roasting the mung wadi
Cooking time: 0 hours
Serves: makes about 2 servings or more, depending how you are going to use it.

ingredients
1 Tblspn Mung Wadi, roasted in a hot pan (either dry or with a little oil) until golden, then coarsely crumbled
1 small Tblspn home made dukkah (or purchase from a store)
1 large orange, peeled with a knife, removing as much pith as possible, then sliced and each slice cut into 2 pieces
1 handful soft leafed lettuce leaves, washed, and leaves separated
2 or 3 pieces of Indian pickle – I used home made quince pickle, diced finely (you could also use some preserved lemon)
2 spring onions, cut into thin diagonals
a few mint leaves
1/2 Tblspn light olive oil
4 medium slices haloumi

dressing
1/2 Tblspn or more extra virgin olive oil

method
Place the lettuce leaves onto two plates. Arrange the orange slices over the leaves, and do the same with the spring onions. Sprinkle over the Indian pickle pieces.

Heat the light olive oil in a heavy saute pan, add the haloumi slices and grill gently on each side till it is golden brown and the middle is melting.

Cut each slice of haloumi into 4 pieces. Top the salad plates with 8 of the pieces of haloumi each and scatter with chopped mint leaves. Scatter the Mung Wadi crumbles and the dukkah over the salad.

Drizzle with good quality olive oil. (The pickle supplies a sour/tart taste – if you are not using pickles, you might like to squeeze a little lemon juice over the salad too.)

Enjoy!

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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