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Author Notes: Salty grilled halloumi pairs with sweet oranges and dates and peppery rocket in this simple, fruity salad —Olivia Williamson
Serves 4 as a side
For the dressing:
- 1 orange, juice and zest
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon runny honey
- 1/2 teaspoon salt, or to taste
- cracked black pepper, to taste
For the salad:
- 110 grams bulgur wheat
- 2 oranges
- 8 large, soft, sticky dates, pitted (Medjool are best. If you only have small dates, soak them in hot water for 15 minutes to soften and use a few more)
- 100 grams rocket, spinach and watercress mixed salad, or just rocket
- 250 grams halloumi, sliced horizontally
- 1 handful fresh mint leaves
- 2 handfuls slivered pistachios
- flakey sea salt, to taste
- Mix together all of the ingredients for the dressing in an empty jar and season to taste. Add more of any of the ingredients if you want it sweeter or more acidic.
- Place the bulgur in a saucepan of salted water and cook according to pack instructions. I used about 600ml water and cooked for 10-15 minutes. Drain and rinse under cold water. Set aside.
- Slice the top and bottom off the oranges then slice away the rest of the peel, removing as much of the pith as possible before slicing horizontally.
- Slice the dates lengthways, in half, if your dates aren’t particularly big, or quarters if they are.
- Put the leaves into a large serving bowl then spoon the cooked bulgur over the top. Arrange the orange slices over the bulgur and scatter over the dates.
- Heat a good glug of oil on a griddle or frying pan and fry the halloumi until golden, turning over to cook both sides.
- Top the salad with the warm halloumi, scatter over the mint, pistachios and a few good pinches of salt and pour over the dressing. Serve immediately.
- This is nice with barbecued meats and white fish or as part of a vegetarian spread with other salads.
- This recipe was entered in the contest for Your Best Recipe with Dates