Crispy Halloumi Salad With Dates and Arugula
4 servings
A warm salad of crispy-fried halloumi over peppery greens, topped with buttered dates, toasted almonds, and fresh herbs.
| 45 ml olive oil (for dressing) | Whisk dressing, season to taste | Toss greens & herbs with dressing | Plate salad, top with halloumi & dates |
| 30 ml red wine vinegar | |||
| 10 ml honey | |||
| 2.5 ml Dijon mustard | |||
| Fine sea salt and black pepper | |||
| 30 g unsalted butter | Melt butter, cook dates & almonds 3–5 min | ||
| Pinch sweet paprika | |||
| Pinch ground cinnamon | |||
| 6 Medjool dates, pitted and chopped | |||
| 30 g slivered or roughly chopped almonds | |||
| 30 ml olive oil (for halloumi) | Fry halloumi 1–2 min per side until golden | ||
| 225 g halloumi, drained and cut into bite-size pieces | |||
| 140 g arugula (or a mix of arugula and baby spinach) | |||
| 15 g flat-leaf parsley leaves and tender stems, roughly chopped | |||
| 3 scallions, thinly sliced, plus more for garnish if desired |
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