Orange and honey glazed halloumi bowl
Sweet, sticky halloumi with a fresh, wholesome bean, carrot and greens salad
What’s better than sweet, sticky glazed halloumi? Not much… It’s the ultimate topping for this veg and bean packed salad, dressed with a zesty orange vinaigrette. This recipe is so fresh and healthy, it’s got five different plants in here, and the salty, sticky orange glazed halloumi is the ultimate topping.
It’s really easy to make and the only cooking required is the halloumi. The juice of half an orange and honey are added to the halloumi pan once it's brown. The result is so delicious.
You could sub the cannellini beans for any beans (i.e butter beans, chickpeas) or lentils, and spring greens can be replaced with any leafy greens (i.e spinach, swiss/rainbow chard, cabbage).
You’ll need (per portion):
4 spring green leaves, tough central stems removed & shredded
1 large carrot, peeled into ribbons with a peeler
1 tin cannellini beans, drained
15g parsley, chopped
1 orange
1 tbsp olive oil
1 tsp red wine vinegar
100g halloumi
10g honey
Place the shredded spring greens in a bowl and pour boiling water over them to take off the raw edge and tenderise them a little. Leave for a few minutes.
Add the carrot, beans and parsley to a bowl. Drain the greens and add them too.
Next make the dressing. Cut the orange in half and squeeze one half into a small bowl. Add the olive oil and vinegar, and a good sprinkle of salt and pepper. Mix together. If you want your salad extra zesty, zest a little of the orange peel before cutting it in half, and add that to the dressing too.
Pour the dressing over the salad ingredients and give it a good mix. Taste and adjust seasoning.
Cut the halloumi into slices, about 3mm wide. Add to a hot frying pan and fry on both sides until browned. Turn the heat right down. Add the juice of other half of the orange along with the honey. Stir to coat the halloumi, then turn the heat off.
Top the halloumi on the salad, and dig in.
