Gem Salad Recipe
heirloom tomato vinaigrette, cucumber, halloumi crumble, candied pistachio, mint
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Ingredients
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Salad Base
Halloumi Crumble
Candied Pistachios
Vinaigrette
Method
Preparation of Salad Base
- 1
Prepare Heirloom Tomatoes
Wash the heirloom tomatoes thoroughly, then chop them into bite-sized pieces. Place them in a large salad bowl.
- 2
- 3
Add Mint
Rinse the mint leaves and pat them dry. Tear the leaves into smaller pieces and add them to the salad bowl.
Preparation of Halloumi Crumble
- 4
Crumble Halloumi
Cut the halloumi cheese into small cubes and pan-fry over medium heat in a non-stick skillet for about 5-7 minutes until golden brown. Once done, remove from the heat and let cool slightly before adding to the salad.
Preparation of Candied Pistachios
- 5
Candy the Pistachios
In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Add the pistachios and cook for about 5 minutes, stirring frequently until the mixture thickens and coats the nuts. Remove from heat and let cool on parchment paper.
Preparation of Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified. Adjust seasoning to taste.
Assembly
- 7
Combine Ingredients
In the large salad bowl with the tomatoes, cucumber, and mint, add the crumbled halloumi and candied pistachios. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
- 8
Serve
Serve the gem salad immediately, garnished with any remaining mint leaves if desired.