• Serves: 4 people
  • Prep time: 55 minutes
  • Cooking time: 15 minutes
    • British
    • Vegetarian

    Crumbed Halloumi and Grapefruit Salad

    Recipe Information

    Ingredients
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    225g Halloumi

    3 Grapefruit

    200g Cooked Beetroot

    3 Celery Sticks

    ½ Cucumber

    120g Rocket

    20g Shelled Pistachios

    15ml White Wine Vinegar

    50ml Olive Oil

    ¼ tsp Dijon Mustard

    35g Plain Flour

    2 Medium Eggs

    4 Slices White Bread

    Sea Salt and Black Pepper

    Method

    Make some breadcrumbs with the bread slices. You can do this using a food processor. Then place into a bowl. 

    Drain the halloumi and cut into sticks.

    Beat the eggs, adding a little salt.

    Place the flour into a bowl and dip the halloumi sticks into the flour, then the egg wash and then the breadcrumbs and put in the fridge to chill for 20 minutes.

    Meanwhile, to make the salad, first peel the grapefruit and cut into thin slices. Then peel the cucumber, cut into quarters lengthways and thinly slice. Wipe the celery and slice thinly. Dice the beetroot and grind or finely chop the pistachios. 

    To make the dressing, mix the olive oil, white wine vinegar and mustard – season with a little salt and black pepper.

    Assemble the rocket and salad ingredients over 4 plates.

    Heat some oil to 180°C and deep fry the halloumi in batches for about 2 minutes until golden brown.

    Place on top of the salads, drizzle with some dressing and serve.

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