Yesterday, I invented this glorious winning tasty vegetarian salad. It is made within 15 minutes! Can you guess the yummy ingredients?
Will you join me?
Yes, you are right: There is grilled halloumi in it, toasted hazelnuts, a sweet dressing & a tasty combo of green small lettuce & Belgian ground witloof. It is just the perfect combination of fine foods. You have sweet & salty in here too. Let’s see how I made it, shall we?
Brushing the cheese slices with oil
Recipe: For 2 persons
For the persimmon dressing:
2 ripe persimmons, peeled, big white stem on the inside removed
5 grins of finely milled black pepper
5 grins of milled pink salt
1 tablespoon of a fruity extra virgin olive oil
For the salad:
2 cups, well-pushed into the cups, (60 gr) cleaned, washed, spun dry lamb’s lettuce
1/2 cup (77 gr) whole unskinned hazelnuts
2 large Belgian witloof (chicory) cultivated into the full ground, cleaned, cut up into smaller pieces, as you like/ Just cut them up fine just before serving other wise they change color into more grey.
1 packet of halloumi = 225 gr, package opened, water poured away, dipped on kitchen paper, cut up into thinner slices with a sharp knife.
- First, take a non-stick fitted pan & add hazelnuts. Toast on low-fire until they are all browned & toasted. Shake the nuts in the pan & check them often, not to burn them. Your house will smell amazing when ready. this only takes a few minutes. turn heat off & set aside.
- Make the dressing. Place peeled persimmons into a beaker. Add black pepper, pink salt & olive oil. With an immersion blender blend until completely smooth. Taste. The dressing is sweet but also has a yummy savory flavor. It is just perfect! Now, heat a large non-stick griddle pan on high-heat. Brush your halloumi slices on both sides with the oil. When the griddle pan is very hot, place the halloumi slices onto it for a few minutes, pushing with a fork to get the lovely browned grilled lines onto the slices. When you see them, turn around & fry the other sides too, for a few minutes. Now, you are ready to plate up. Place a lot of the lamb’s lettuce leaves on the full base of your plates. In the middle, add the chopped witloof. Arrange 4 halloumi slices on top of the witloof. Scatter the hazelnuts all around the out circle of the plates, like picture above. Finally, dollop the dressing into the middle of the plates & on the sides outwards too, like picture above. Serve at once with a loved one & eat with a big smile on your face! :) MMM,…Stay Tuned! If you liked this post & want more of them, join 1,421 email followers! Subscribe by email! It is free!
Sophies Foodie Files
You might like other halloumi & persimmon recipes:
The best vegetarian home-made halloumi burger!
Pea, mint, Halloumi patties!
Festive Creamy Smoothy!
Ricotta dessert with Licor 43 marinated persimmons!