Ingredients
| 250g block of haloumi cheese | |
| 2 ripe nectarines | |
| ½ large cucumber | |
| a generous handful cashew nuts | |
| 2 springs onions, thinly sliced diagonally from root to tip | |
| olive oil | |
| ½ small packet (about 15g) mint, leaves picked, rolled up tightly and thinly sliced into ribbons | |
| ½ small packet (about 15g) dill, roughly chopped | |
| ½ teaspoon nigella seeds | |
| ½ teaspoon pul biber chilli flakes | |
| juice of ½ orange | |
| freshly ground black pepper |
I just love this salad. Sweet, citrusy, salty and crunchy, and with so much flavour packed into it that every mouthful is a different combination of happiness. It’s easy to pull together and so colourful and pretty when on the plate. Best of all? It really doesn’t involve much work. Perfect alongside any feast or as a lovely refreshing meal on its own.
View the recipe collection here
Instructions
| 1. | Cut the block of haloumi in half lengthways and cut each half into cubes. |
| 2. | Cut each nectarine in half, remove the stone and cut into 8 pieces. |
| 3. | Peel the cucumber, cut in half lengthways and scoop the seeds out with a teaspoon, then cut into 5mm-thick half moon slices. |
| 4. | Arrange the nectarines, cucumber, cashews and spring onions on a large platter. |
| 5. | Heat a frying pan over a medium-high heat, drizzle in a little olive oil and fry the haloumi for a couple of minutes on each side until nicely browned. |
| 6. | Arrange the fried haloumi in between the other ingredients on the platter and scatter over the herbs, nigella seeds and pul biber. |
| 7. | Season with pepper, drizzle with olive oil and squeeze over the orange juice, then serve. |
An edited extract from
Flavour by Sabrina
Ghayour, Octopus
Books, $49.99.
Photography copyright
© Kris Kirkham 2023