HALLOUMI, WITLOF, WATERCRESS, GRAPE, PISTACHIO + FRENCH TARRAGON SALAD
SERVES 2
New Zealand Grapes are now in season and the only time I buy and eat grapes wether they be black of green. French tarragon, one of my favourite herbs is slowly coming to the end of the season so if you see it buy it and enjoy it, those liquorice, anise flavours, just divine. Of course witlof, one of the most striking, bitter salad greens and then the much loved and versatile flat leaf parsley, which I more often than not use as sprigs, rather than leaves in a salad.
This is a variation of the grape salad I did not so long ago. Just delicious and I have to say making this brought back so many memories of delicious tasty food of restaurant days especially my life with Loretta. Memories of a restaurant that was truly special and unique.
Ingredients
200g Halloumi, cut into 4 slices
1 large head of red Witlof
A small handful of watercress
20g toasted pistachios, roughly chopped
150g New Zealand green grapes, halved
1/4 loose cup of freshly picked tarragon leaves, about 10g
Small handful of flat leaf parsley sprigs
3 Tbsp olive oil
Method
For the witlof: Remove any slightly wilted outer leaves, then trim the base, this will release the leaves, continue to trim the base, until all the leaves have been separated.
Cook Halloumi in olive oil on a medium to hot heat in a non stick frypan, until golden then flip and cook further until golden. Remove from heat.
To assemble: Get your largest mixing bowl and in this order add the witlof leaves, watercress, grapes, tarragon and parsley, add olive oil to coat. Mix gently with your hands, incorporating everything but at the same time allowing nothing to get overworked, you want a salad that has a lightness, texture and a crispness that doesn’t become bruised. Transfer part of the salad to a serving bowl and then start layering the halloumi and the final salad ingredients. Finally sprinkle with the roughly chopped pisahions.
Serve immediately.
variation
I’ve used red Witlof for a bit of colour….but green Witlof would create a dish equally as stunning.
You could also swap out green grapes for red which would equally as stunning with the red witlof.