WINTER CHICORY, AVOCADO AND HALLOUMI SALAD

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This crunchy salad of bitter chicory leaves, juicy apples, buttery avocado and fried halloumi is the perfect antidote to the winter blues. When it’s cold and grey outside and you’ve tired of hearty soups, stews and carbs, this zingy salad will freshen your palate like a breath of fresh air.

SERVES 4

PREP 10 MINUTES

COOK 3–5 MINUTES

2 heads white or red chicory (Belgian endive)

1 bunch of spring onions (scallions), thinly sliced

1 ripe avocado, peeled, stoned and cubed

2 red apples, cored and cubed

85g (3oz/generous ½ cup) coarsely chopped walnuts

a bunch of flat-leaf parsley, finely chopped

olive oil, for brushing

250g (9oz) halloumi, cut into 2cm (¾ inch) cubes

sea salt and freshly ground black pepper

HONEY MUSTARD DRESSING

4 tbsp fruity green olive oil

1 tbsp cider vinegar

juice of ½ lemon

2 tsp Dijon mustard

2 tsp runny honey

Make the honey mustard dressing: whisk all the ingredients together in a jug until smooth and well combined.

Trim the fat ends off the Belgian endives and slice the heads thinly into rounds.

Mix the chicory, spring onions (scallions), avocado, apples, walnuts and parsley in a bowl.

Lightly brush a large non-stick frying pan (skillet) with olive oil and set over a medium heat. When the pan is hot, add the halloumi and cook for about 2 minutes each side until crisp and golden brown all over.

Stir the halloumi into the chicory mixture and pour the dressing over the top. Toss gently and divide between four serving plates. Serve immediately while the halloumi is still warm.

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VARIATIONS

•  Use ripe pears instead of apples.

•  Cubes of creamy blue cheese, e.g. Roquefort, make a good addition.

•  Sprinkle the salad with pomegranate seeds.

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