Featured Recipe
Seared Halloumi with Fennel, Citrus and Beets
Fresh and bright, this wonderful salad is tossed with a zesty homemade citrus vinaigrette and topped with seared slices of halloumi that pairs perfectly with High Road Cellars – Pinot Grigio.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Serves: 4
Ingredients:
1 grapefruit
1 navel orange
1 tbsp (15 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 small shallot, minced
1 tsp (5 mL) grainy mustard
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) black pepper
1/2 cup (125 mL) olive oil, divided
8 oz (250 g) halloumi cheese, cut into ¼-inch (0.5 cm) slices
4 cups (1 L) watercress, stems removed
1/2 cup (125 mL) loosely packed fresh mint leaves
1/2 cup (125 mL) loosely packed fresh parsley leaves
1/4 cup (60 mL) fennel fronds, coarsely chopped
1 medium fennel bulb, shaved
2 baby red beets, peeled and shaved
Directions
- Using sharp knife, peel grapefruit and orange, removing all the white pith. Working over large bowl, cut between membranes to release both citrus segments and juice into bowl. Transfer citrus segments to a separate small bowl.
- In another large bowl, whisk together lemon zest, lemon juice, shallot, mustard, salt and pepper. Pour in citrus juice. Slowly whisk in 1/3 cup (75 mL) olive oil.
- Pat halloumi slices dry between paper towels.
- In large nonstick skillet set over medium heat, heat remaining olive oil. Cook halloumi slices, flipping once, for 4 to 6 minutes or until golden brown. Transfer to plate.
- Transfer watercress, mint, parsley, fennel fronds and shaved fennel to bowl with citrus vinaigrette; toss to coat. Add beets and gently toss to coat.
- Transfer salad to serving plate and top with seared halloumi and citrus segments.
Tip: Substitute watercress with baby arugula or spinach if preferred.
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