A fresh and vibrant salad created by renowned Gaggenau Chef Sarah Gardiner, this dish perfectly balances the saltiness of halloumi with the citrusy sweetness of blood oranges and the crunch of toasted pecans. Light yet satisfying, it makes for an elegant starter, a flavourful side, or a delicious main course.

Cooking Time: 6 minutes
Preparation Time: 10 minutes
Servings: 2 – 4 portions

Ingredients 

• 250g block of halloumi cheese
• 2 tbsp olive oil
• 2 blood oranges (zest and juice from one, segments from the other)
• 1 bag mixed leaves
• ½ red onion, thinly sliced into half-moons
• 30g pecans, sliced lengthways
• 2 tbsp red wine vinegar
• 2 tsp orange marmalade
• Sea salt

Method:

• Prepare the halloumi – Cut the halloumi into 7 slices, then cut each lengthways into fingers.
• Cook the halloumi – Heat a frying pan over medium heat, drizzle with 1 tbsp olive oil, and fry the halloumi until golden brown on both sides but still soft in the middle.
• Assemble the salad – Arrange the mixed leaves on a large plate, add the fried halloumi, and scatter the blood orange segments, red onion, and pecans over the top.
• Make the dressing – In a small jug or bowl, whisk together the blood orange juice and zest, red wine vinegar, orange marmalade, and remaining olive oil. Season with sea salt.
• Finish and serve – Drizzle the dressing over the salad and serve immediately.

Enjoy!

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