Venetian Halloumi Salad with Fennel, Orange and Shallot Vinaigrette

Venetian Halloumi Salad with Fennel, Orange and Shallot Vinaigrette

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 5, 2018.
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Ingredients

Venetian Salad

  • 200g Brussels sprouts
  • ½ Tbsp Venetian spices
  • 100g green beans *
  • ½ cup barley

Vinaigrette

  • ¼ fennel bulb
  • 1 shallot
  • 4-5 Tbsp chopped parsley
  • Juice and zest of 1 orange
  • 1 tsp wholegrain mustard
  • ¼ tsp salt
  • 3 Tbsp olive oil
  • 1 Tbsp cider vinegar

Halloumi

  • 200g halloumi cheese
  • ½ Tbsp Venetian spices

To Serve

  • 2-3 tsp From My Kitchen Sumac Pistachio Blend

Steps

  1. Preheat oven to 220°C Bring a small pot of salted water to the boil. Cut Brussels sprouts into quarters. Toss Brussels on a lined oven tray with a drizzle of oil and first measure Venetian spices. Season and roast for about 18 minutes, until browned and tender.
  2. Cook barley and beans While sprouts roast, slice beans 1cm and set aside. Cook barley in pot of boiling water, for about 15 minutes, until tender. Add beans and cook a further 1 minute, until bright green and tender. Drain well and set aside.
  3. Make vinaigrette While barley cooks, thinly slice fennel bulb and shallot. Add to a bowl with all remaining vinaigrette ingredients. Mix and season to taste.
  4. Cook halloumi Slice halloumi 1cm and sprinkle with second measure of Venetian spices. Heat a drizzle of oil in a large non-stick fry pan on medium-high heat. Cook halloumi for about 1 minute each side, until golden.
  5. Make Venetian salad When Brussels have cooked, toss with cooked barley, beans and 2 tablespoons of vinaigrette. Season to taste.
  6. To serve Place Venetian salad on plates and top with halloumi. Drizzle over 1-2 tablespoons vinaigrette and sprinkle with sumac pistachio blend.

Nutritional Information

Energy 2703 kj
646 kcal
Protein 2.8g
Carbohydrate 74.4g
Fat 25.6g