Halloumi Salad Recipe

Roast or boil beets (can be done ahead)

Preheat oven to 400°F (200°C) if roasting. Trim beet tops, scrub beets clean. Wrap individually in foil with a sprinkle of salt and a teaspoon of olive oil and roast for 45–60 minutes until tender when pierced with a knife. Alternatively, place whole peeled beets in simmering water and cook 25–35 minutes until tender. Let cool, then peel and slice into 1/4-inch rounds or wedges.

While beets cool, thinly slice radishes (about 1/8-inch) and the pear into thin wedges or slices. Pit and quarter the dates, or slice into half-moons. Measure and place mixed greens in a large bowl and set aside. If using microgreens or herbs, rinse and pat dry.

In a small bowl or jar, combine 1 tablespoon white miso, 3 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 tablespoon rice wine vinegar, 1 teaspoon honey and 1/2 teaspoon grated fresh ginger. Whisk together until smooth.

Slowly whisk in 3 tablespoons olive oil to emulsify. If the dressing is too thick, whisk in up to 1 tablespoon warm water to reach desired consistency. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

To candy walnuts: heat a small nonstick skillet over medium heat. Add 3 oz walnuts and 2 teaspoons sugar plus a pinch of salt and 1 teaspoon water. Stir constantly for 3–4 minutes until sugar melts and coats walnuts and they are toasted. Transfer to parchment to cool and separate. Let cool completely before using.

Slice the 8 oz block of halloumi into 1/3-inch thick slices (about 8 slices). Pat lightly dry with paper towel to remove excess moisture.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When shimmering, add halloumi slices in a single layer (work in batches if necessary). Fry 1.5–2 minutes per side until golden brown and crisp edges form. Remove to a plate lined with paper towel.

In the large bowl with mixed greens, add the cooled sliced golden beets, radishes, pear slices, and dates. Toss gently with about 2–3 tablespoons of the citrus miso vinaigrette to lightly coat — you may reserve extra dressing for serving.

Divide the dressed greens among 2–3 plates (serves 2–3). Arrange the warm pan-fried halloumi slices on top.

Scatter candied walnuts and pitted date pieces around the salad, and add microgreens or herbs if using.

Drizzle 2 teaspoons of chili honey over the halloumi and across the salad for sweet-heat finish. Optionally finish with an extra teaspoon of vinaigrette, a crack of black pepper, and a light pinch of flaky sea salt.