Citrus and Fennel Salad with Haloumi
This gorgeous salad takes just a few minutes to build and uses the juice from the cut citrus to make a deliciously easy dressing using local honey. Sprinkles of mint, radish, fennel and pepitas add tons of texture and flavor. Seared haloumi adds a fun, salty, cheesy layer to this and can be traded for feta or another Greek cheese.
Prep time: 20 min
Diet: GF, Vegetarian (Vegan: omit cheese and sub brown rice syrup for honey)
2 oz arugula
1 lg orange, segments or slices, peeled
1 lg grapefruit, segments or slices, peeled
1 lg avocado, sliced
1 sm fennel bulb, shaved thinly
1 sm radish, sliced thinly
4 oz haloumi cheese
1 T olive oil
¼ c pomegranate arils
2 T pepitas (roasted pumpkin seeds) or pine nuts for garnish (and crunch!)
15-20 sm mint leaves
3 T fresh grapefruit juice
3 T fresh orange juice
2 T honey
½ c extra virgin olive oil
pinch salt and pepper to taste
Divide arugula amongst four salad plates (or serve family style one platter). Arrange citrus, avocado, fennel and radish over greens. Sear haloumi cheese in olive oil over medium-high heat on all sides until golden, 4 min. Divide cheese over salad (or sub crumbled feta/omit, as desired). Sprinkle salads with pomegranate, pepitas, mint leaves and drizzle with dressing. Serve immediately.
Whisk all well. Taste and adjust seasoning.