Ingredients (Serves 4)
For the Salad:
2 large oranges, peeled and sliced into 1/2-inch thick rounds 🍊
1 fennel bulb, thinly sliced (save the fronds for garnish)
8 oz halloumi cheese, sliced into 1/2-inch thick pieces 🧀
4 cups mixed greens or arugula
1/4 cup pomegranate seeds (optional)
For the Dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Preheat the Grill:
Heat the grill to medium-high and lightly oil the grates.
Grill the Oranges:
Brush the orange slices lightly with olive oil. Place them on the grill and cook for 1–2 minutes per side, until caramelized and slightly charred. Remove and set aside.
Grill the Halloumi:
Place the halloumi slices on the grill and cook for 1–2 minutes per side, until golden and crispy. Remove and set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper.
Assemble the Salad:
On a large platter, arrange the mixed greens. Top with grilled oranges, fennel slices, and grilled halloumi. Sprinkle with pomegranate seeds if using.
Drizzle and Serve:
Drizzle the dressing over the salad and garnish with fennel fronds. Serve immediately.
Tips for the Best Salad
Use fresh, juicy oranges for the best flavor and caramelization.
Serve the salad immediately to enjoy the halloumi while it’s warm and crispy.
Add toasted nuts, like almonds or walnuts, for extra crunch.
Serving Suggestions
This salad pairs beautifully with grilled fish, crusty bread, or a chilled glass of white wine. It’s an ideal dish for a light summer meal or an elegant barbecue starter.
