Chicorée Boats with Halloumi Cheese

Ingredients

• 250 g Halloumi (sliced)
• 4 tbsp rapeseed oil
• 1 Red Onion
• 2 oranges
• 3 tbsp white wine vinegar
• 1 tbsp honey
• Salt
• 2 chicory heads
• 2 tbsp pistachio nuts (15 g each)
• a handful basil leaves
• 2 tbsp pomegranate seeds (15 g each)

Instructions

1. 1.

   Brush halloumi with 1 tbsp oil and fry in a hot pan for 3–4 minutes on each side until golden brown.

2. 2.

   Meanwhile, peel the onion and cut into thin strips. Peel oranges thoroughly including white skin and cut into segments; squeeze out juice. Whisk orange juice with vinegar, remaining oil, honey and salt to make dressing.

3. 3.

   Clean and wash chicory, separate into individual leaves and place on a plate. Cut halloumi into bite‑sized pieces and fill the chicory boats with orange segments and onion strips.

4. 4.

   Coarsely chop pistachio nuts. Wash basil and pat dry. Sprinkle boats with pomegranate seeds and pistachios, drizzle dressing over them, and garnish with basil leaves.