Saifiyeh (seasonal) Recipe

Prep greens

Trim romaine hearts: remove any ragged outer leaves, halve lengthwise if large, then slice crosswise into 1" ribbons or tear into bite-sized pieces. Rinse and dry romaine and baby spinach thoroughly; chill until assembly.

Prepare asparagus and snow peas

Trim woody ends from asparagus (snap where they naturally break). If spears are thick, halve lengthwise. Trim snow peas' strings if present and rinse. Toss asparagus and snow peas with 1 tablespoon olive oil and a pinch (about 1/2 tsp) of sea salt.

Prep avocado and strawberries

Slice avocado in half, remove pit, cut into 1/2" slices and keep in lemon or lime juice (reserve 1 tbsp lime juice from vinaigrette ingredients) to prevent browning. Hull strawberries and slice into halves or quarters depending on size.

Heat a large nonstick skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon olive oil. Pat halloumi dry and slice into 1/3"–1/2" thick slices. When pan is hot, sear halloumi slices 2–3 minutes per side until golden-brown and lightly crisp. Transfer to a paper towel-lined plate and keep warm.

In the same pan (add an additional 1/2 tablespoon oil if needed), cook asparagus over medium-high heat for 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. Remove and cool slightly. You may also blanch snow peas for 30–45 seconds in boiling salted water then shock in ice water if you prefer them very bright and crisp; otherwise toss briefly in the hot pan (1–2 minutes) just to warm and blister.

If using store-bought pickled red onions, drain well and reserve 1/4 cup of pickling liquid for the vinaigrette if desired. If making quick-pickled onions from scratch, thinly slice 1 small red onion, cover with 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt; let sit at least 30 minutes.

Roughly chop toasted pistachios and set aside for garnish.

Combine diced mango, basil leaves, white wine vinegar, honey, Dijon, lime juice, 2 tablespoons olive oil, 2 tablespoons water (adjust as needed), salt and black pepper in a blender or food processor. If you reserved pickling liquid, add up to 1 tablespoon to taste for tang. Purée until smooth. Taste and adjust seasoning — add remaining 2 tablespoons olive oil and additional water to reach a pourable consistency. Chill briefly if desired.

In a large bowl, combine the prepared romaine ribbons and baby spinach. Add sliced strawberries, avocado slices, snow peas, and charred asparagus (cut asparagus into 2" pieces if whole). Gently toss with about 3 to 4 tablespoons of the mango-basil vinaigrette to lightly coat; reserve remaining dressing for serving.

Arrange dressed greens on a platter or divide among 4 plates. Top with warm halloumi slices and scatter pickled red onions and toasted pistachios over the salads.

Finish with a light drizzle of any remaining vinaigrette, a pinch of freshly cracked black pepper, and a quick sprinkle of sea salt to taste. Serve immediately so halloumi is warm and avocado remains fresh.