The book “Around the world in salads” was in my book list for a long time, it has more than 120 salads and dressings to cook for all over the year. This autumn I needed some new inspiration in food photography especially with salads so I decided to buy it. When I opened it, I couldn’t stop reading eat: I wanted to cook every thing inside! It was hard to make my choice. Originally the recipe is made with roasted fennels but it’s not in season in December so I decided to make without it and I love it! I’ve never done any dressing with Orange juice and I like it: it’s less acid than vinegar and really flavourful!
- 2 tablespoons extra virgin olive oil
- a large handful of watercress, rocket or lettuce leaves
- a handful of reed grapes, halved
- 250g halloumi cheese, cut into 0.5cm slices
- salt and freshly ground pepper
- 1 teaspoon of finely grated orange zest
- 100mL freshly squeezed orange juice (approx 2 small oranges)
- 1 tablespoon dijon mustard
- 3 tablespoon extra virgin olive oil
- Put the orange zest and juice in a small frying pan over a medium heat. Leave it to bubble gently until reduced about half. Then leave to cool.
- When cool, mix with mustard, olive oil, salt and pepper. Taste and adjust the seasoning if necessary.
- Dry-fry halloumi slices on each sides a couple of minutes until golden
- Lay the leaves on a large platter, top with the grapes then the halloumi slices
- Drizzle over the dressing
- Serve straight away or the halloumi will harden