Colorful Salad with Grilled Halloumi

Ingredients

• 50 g hazelnuts
• 1 small head of lettuce
• 1 bunch young beet greens
• 4 stalks sorrel
• 1 box daikon radish sprouts
• 1 small jar sun‑dried tomatoes (≈200 g or tomato peppers)
• 1 orange (peeled segments)
• 0.5 lemon (juiced)
• 3 tbsp orange juice
• 1 tbsp mild mustard
• 50 ml extra virgin olive oil
• 400 g halloumi (12 slices)

Instructions

1. 1.

   Wash, rinse, dry and cut the lettuce, beet greens, and sorrel into bite‑sized pieces. Rinse the radish sprouts under cold water and harvest with a sharp knife or kitchen scissors. Toast the hazelnuts in a dry pan, then rub off most of the skins with a kitchen towel.

2. 2.

   Add the orange segments to the salad. Drain the sun‑dried tomatoes and slice into strips, then add them as well.

3. 3.

   Combine all dressing ingredients in a mixing bowl, whisk thoroughly, and season with salt and pepper. Slice the halloumi and grill each piece in a lightly oiled non‑stick pan until crisp golden brown.

4. 4.

   Toss the salad with the dressing, sprinkle the hazelnuts on top, plate the dish, garnish with slices of grilled halloumi, and serve immediately.