Seasonal local food recipe No.182: Warm halloumi with radish, apple and pecan salad

It turns out that the latest casualty of the financial crisis in Cyprus may be halloumi cheese. Not withstanding, if you like halloumi this recipe is for you. It uses both the polytunnel-grown radishes and mixed salad in Camel CSA’s veg boxes this week. It’s adapted from a recipe at BBC GoodFood.

Serves: 4
Preparation/cooking time: around 30 minutes

juice of 1½ limes
½ tbsp wholegrain mustard
½ tbsp honey
1½ eating apples, cored and thinly sliced
1 pear, cored and sliced into matchsticks
1½ tbsp olive oil
2 x 250g packs halloumi cheese, each block sliced into three
150g radishes, thinly sliced
2 small carrots, peeled and sliced into matchsticks
50g pecans (or walnuts), roughly chopped
70g mixed salad leaves

To make the dressing, whisk together the lime juice, mustard, honey, oil and some seasoning. Pour half into a large bowl, add the sliced apples and pears, then gently toss everything together so all the fruit is coated. Cover and set aside. The fruit will sit happily now for up to 3 hrs without browning.

When you’re ready to eat, warm a large frying pan over a medium heat. Season the slices of halloumi with pepper (it doesn’t need any salt as it’s quite a salty cheese), then fry in batches for 2-3 mins on each side until the cheese is golden brown and beginning to crisp. You can keep the halloumi warm in a low oven while you fry the rest.

At the last minute, scoop the apples and pears out of the dressing (it will have gone watery with the moisture of the fruit, so discard), and layer up on a large platter with the radishes, carrot sticks, pecans or walnuts and mixed salad leaves. Top with the halloumi slices, then drizzle over the remaining dressing.

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