Chopped Moroccan Halloumi Salad
with Citrus Dressing
Whether it’s Moroccan music, Moroccan plates or even his new Moroccan rug, it’s fair to say our Head Chef has become quite enthusiastic about all things… Morocco. He headed there a few weeks ago for a recipe reconnaissance mission that spanned everything from the beautiful Ksar Char-Bagh (where he learned this salad recipe), to the Berber cave dwellings of the Atlas Mountains.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
¾
Sweet Potato
½
Baby Spinach
2
Coriander
1
Carrot
1
Yellow Pepper
1
Halloumi
(Contains Milk)
¾
Harissa Spice Mix
½
Lemon
Nutritional information
Utensils
Instructions
Tip: After we tested this at the Fresh Farm, a lot of people said it was great with a hard boiled egg added at the end. If you have some eggs, then go for it! Pre-heat your oven to 200 degrees. Chop the sweet potatoes into 1cm cubes. Toss the sweet potatoes in 1 tbsp of oil and 1/2 tsp of salt. Lay on a baking tray and cook in your oven for 20-25 mins.
Roughly chop the spinach leaves and the coriander. Tip: You can also cut spinach and coriander with scissors to save some time. Peel the carrot and chop into tiny ½cm cubes.
Remove the core from the peppers and chop half into ½cm cubes and the other half into 1cm cubes. Toss the 1cm pepper cubes in 2 tsp of olive oil and roast with the sweet potatoes for the last 10 mins.
Cut the halloumi into 1cm thick slices. Coat in the harissa spice mix. Heat a large frying pan with 1 1/2 tbsp of oil. Fry off the halloumi for 2-3 mins on each side, until golden brown.
Place your carrot, ½cm pepper cubes and spinach into a bowl. Chop your fried halloumi into 20 pence-sized pieces and toss this into your salad bowl with your roasted sweet potato, pepper and coriander.
Mix 6 tbsp of olive oil and the zest and juice of the lemon in a bowl. Add 1/2 tsp of salt and a good pinch of pepper, mix together and put to the side. Tip: To get more juice from your lemon roll it firmly between the palm of your hand and the chopping board before cutting it in half, sticking a fork into it and squeezing.Take your salad to the table and drizzle over your dressing. Toss everything together really well.
Taste a mouthful for seasoning and add a bit more salt and pepper until it’s just right.
