Cauliflower, Fennel, and Halloumi Salad with Grilled Lemon
About this Recipe
By: Rachel
I remember the first time I had Halloumi cheese—at Tishbi restaurant in the coastal city of Zichron Yaakov on Israel’s Mediterranean coast.
I assumed that there had been a translation error on the menu. “It says the cheese in this salad is grilled,” I informed my dining companion, jabbing at the menu, but she assured me that this was, happily, no mistake.
A product of Cyprus, Halloumi cheese is a wonderfully unique ingredient. Tangy and salty, Halloumi is easy to slice and, once heated, becomes crispy on the outside while softening beautifully inside. It has a somewhat rubbery quality when eaten raw; its texture is much improved with heat. It can be grilled, or heated in a pan, without losing its shape. (Also, it often makes a fun squeaking sound when you chew it—kind of like fresh cheese curds).
Though it was once difficult to find outside of Cyprus, Greece, and the Middle East, it is now easy to find at Mediterranean markets, and in the well-stocked cheese sections of many mainstream grocery stores, such as Trader Joe’s and Whole Foods Market.
I like to make this recipe at the beginning of summer, when it is warm enough to grill, but before the tomatoes and peppers I often pair with Halloumi in late summer have ripened.
Cauliflower, Fennel, and Halloumi Salad with Grilled Lemon
Ingredients
- ½ cup (125mL) plus 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- Salt and freshly ground black pepper
- 1 head fennel, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons Champagne vinegar
- 1 tablespoon honey
- 2 tablespoons orange juice (from about ¼ large orange)
- ¼ cup (30g) roughly chopped pistachios, lightly toasted
- 8 ounces (225g) halloumi cheese, sliced to about ½ inch thickness
- Several sprigs fresh mint
Step by Step Instructions
Step 1
- Preheat oven to 450°F (230°C).
Step 2
- Line a sheet pan with foil, and add the cauliflower. Drizzle 2 tablespoons olive oil over the cauliflower, and season with salt and pepper. Roast for 20-25 minutes, turning once, until nicely browned and soft.
Step 3
- Heat a grill, grill pan, or small skillet to medium-high heat.
Step 4
- Prepare the vinaigrette. Whisk together the Champagne vinegar, honey, and orange juice. Drizzle the olive oil in while continuing to whisk, and season with salt and pepper.
Step 5
- Brush the grill or pan lightly with oil. Grill the lemon slices until charred in spots, about 60 seconds per side. Grill the halloumi on each side until brown and crisp, about 3 minutes per side. Set the lemon and halloumi aside.
Step 6
- Add the fennel to your serving platter, top with cauliflower, and spoon the dressing over. Top with the halloumi, and garnish with pistachio, grilled lemon, and fresh mint. Serve warm.
Beverage Pairing
By: Olivia
This salad feels like summer distilled into a recipe with various flavors and textures that keep you excited—not unlike the energy of summer! So, this recipe should be paired with equally gripping and inviting wines. Regardless of the heat, a red wine need not be just for fall/winter. The right wine for warmer days and this salad is a Barbera d’Asti. With light tannins, balanced acidity, and notes of anise, this red will highlight the fennel and play off of the rich pistachios, smoky lemon, and salty halloumi. Notes of honey, citrus, and nuttiness make Falanghina and Malvasia Blanc the best white wine pairing. Both found in Italy, the wines’ acidity and kiss of honeyed sweetness are a great complement to this salad. Bonus points if you snag an orange Malvasia Blanc!
