Note: You can prep all the elements ahead of time and assemble just before serving so the lettuce stays crisp.
Ingredients
Salad:
2 tablespoons olive oil, divided
1 cup sesame seeds
1 cup slivered almonds
100g halloumi cheese, see recipe below
8-10 cups lettuce (arugula, spinach, kale or a mix)
1 blood orange, peeled and sliced
½ cup pomegranate arils
½ small red onion, thinly sliced
Halloumi:
100g halloumi, cubed
1 tablespoon olive oil
1 tablespoon maple syrup
Dressing:
1 shallot
¼ cup extra virgin olive oil
3 tablespoons soy sauce
1-2 tablespoons brown sugar, depending on sweetness preference
1 tablespoon rice vinegar
Instructions
Heat a skillet over medium heat. Add 1 tablespoon olive oil and warm for 1-2 minutes. Pour the sesame seeds and roast until golden brown, stirring frequently so they don’t burn. Transfer to a paper towel-lined plate and carefully wipe the skillet. Add the other tablespoon of olive oil and proceed with the almonds. Be watchful since nuts and seeds go from golden to burnt quite fast. Transfer the almonds to a paper lined plate and allow to cool.
Halloumi: Heat a skillet over medium heat. Add the olive oil and maple. They’ll start sizzling while the maple caramelizes. Fry the halloumi until browned, about 2-3 minutes. Using a spatula, flip as many as you can and fry for another 1-2 minutes. Transfer to a plate and allow to cool before topping it on the salad.
Dressing: In a small chopper, blend the shallot, olive oil, soy sauce, sugar and vinegar.
To assemble: In a large bowl, layer the lettuce, orange, red onion, pomegranate, halloumi, roasted almonds and sesame seeds. Pour the dressing over and lightly toss to coat. Enjoy.
Recipe by Between Carpools at https://betweencarpools.com/see-smitten-sina-mizrahis-completely-magnificent-blood-orange-salad/