2019-11-01 Canadian Living

FENNEL, APRICOT &

HALLOUMI SALAD

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 35 MINUTES

2 tsp olive oil

2 pita breads

2 tsp za’atar spice blend

pinch each salt and pepper

Salad

1 red grapefruit

½ red onion, thinly sliced

salt and pepper

1 head fennel, cut into ¼-inch

thick wedges and fronds removed

4 fresh apricots, halved and pitted

¼ cup olive oil, divided

1 250 g block halloumi cheese,

cut into ¼-inch thick slices

2 cups mâche (lamb’s lettuce)

½ cup pomegranate seeds

2 tbsp torn fresh mint

2 tbsp torn fresh parsley

2 tsp red wine vinegar

2 tsp za’atar spice blend

1 tsp sumac

Preheat oven to 350°F. Drizzle oil over pita

breads; sprinkle za’atar over top. Transfer to

baking sheet; season with salt and pepper.

Bake until crispy, 5 to 7 minutes. Break pita

into pieces; set aside.

Salad6OLFHWRSDQGERWWRPR̆JUDSHIUXLW

cut down sides to remove zest and pith.

Working over small bowl, cut between mem-

branes to release segments. Squeeze mem-

branes to release all juice. Remove segments

from juice; set both aside.

In bowl, toss red onion with grapefruit

juice. Season with salt and pepper. Let stand

for 10 minutes. Drain and reserve grapefruit

juice; set aside onions.

Meanwhile, in large bowl, toss fennel and

apricots with half of the olive oil. Season with

salt and pepper.

In large skillet or grill pan, cook fennel and

apricots over medium-high heat until slightly

tender, about 3 minutes. Remove from skil-

let; set aside. In same large bowl, toss hal-

loumi slices with 1 tbsp olive oil. Add to hot

skillet; cook until browned on both sides and

heated through.

In large serving dish, arrange grapefruit

segments, mâche, fennel, apricots, red onion,

pomegranate seeds, mint, parsley and hal-

loumi slices.

Whisk together reserved grapefruit juice,

remaining olive oil, vinegar, za’atar and

sumac; whisk in salt and pepper to taste. Driz-

zle dressing over salad. Serve with pita chips.

PER EACH OF 6 SERVINGS about 335 cal, 13 g pro, 23 g total fat

(10 g sat. fat), 19 g carb (4 g dietary fibre, 10 g sugar), 35 mg

chol, 600 mg sodium.

TEST

KITCHEN

TIP

Short on time?

Pick up pita chips

at your local

grocery store.

PH

OT

OG

RA

PH

Y,^

TA

NG

O.^

FO

OD

ST

YL

ING

,^ M

ICH

EL

LE

D

IAM

ON

D.^

PR

OP

ST

YL

IN

G,^

CA

RO

LIN

E^ S

IM

ON

SAVOUR

SALAD

COOK THE COVER

Enjoy a healthy,

satisfying meal

with lovely hues

and the fresh

flavours of the

Middle East.

the

18 | CANADIAN LIVING NOVEMBER 2019

cover recipe