Halloumi Salad with Raspberry Vinaigrette

180509 Halloumi Salad with Raspberry Vinaigrette-9340

Really just a simple salad but the raspberry vinaigrette makes it into something extra special with its sweet and sour taste. The sweetness of the raspberries goes really well with the saltiness of the Halloumi. Don’t forget to add some black pepper for som nice heat.

I have no quantities on the salad or the Halloumi but the dressing should be enough to serve 5-6 people.

150 ml raspberries
2 lime, juice of
1 red chili, chopped
1 teaspoon grated ginger
salt and black pepper
3 table spoons olive oil

Halloumi, sliced

Rocket salad leaves
Red pepper, cut into thin strips
Small fennel, cut into thin strips
Cherry tomatoes, halved or quartered
Spring onion, chopped
Basil, chopped
Coriander, chopped

Some extra raspberries for decoration

1. Process vinaigrette ingredients in blender adding the oil last. If you want to get rid of the small raspberry seeds, please strain the dressing (best before adding the oil).
2. Slice and pan fry the Halloumi cheese until golden
3. Mix the salad components in a bowl.
4. Spoon the dressing on a plate, pile the salad up high, place the cheese on the side and decorate with raspberries

Preppy Salad (Avocado Puree, Raspberry Vinaigrette Salad)

160419 Preppy Salad-2700

A “Preppy Salad” in pink and green – beautiful, fresh and tasty. Perfect for lunch or as a starter. Of course, the Serrano ham can be exchanged for something else, preferably something a bit salty.

Raspberry vinaigrette:
150 ml fresh raspberries
50 ml red wine vinegar
50 ml water
Salt and black pepper
100 ml olive oil

In a blender, combine all ingredients except for the olive oil. When the mix is smooth, slowly pour in the oil while mixing. This will make sure that the oil blends well into the dressing.

Selected green leaves, shredded
Radishes, finely sliced or spiraled (using a spiralizer)
Cucumber, sliced or spiraled
Serrano ham
Red onion, finely chopped
Whole toasted walnuts and a few raspberries for decoration

Toss the mixed salad leaves with some of the vinaigrette.

Avocado Puree:
½ a large avocado PER PERSON
1 tbsp lemon juice per avocado
Salt and pepper

In a mixer, process the avocado with the juice

1. On a serving plate, splash some vinaigrette
2. Place a large spoonful of puree on the plate and spread it out with the back of a spoon until about 0.5 cm thick
3. Place the salad leaves on top of the puree and then the remaining salad ingredients. Decorate with raspberries and the toasted walnuts.