Pan-Seared Halloumi Salad with Orange and Harissa

Ingredients

• For the salad
• 8 ounces halloumi
• cut into thick slabs for a browned
• springy center
• 1 small head radicchio
• about 8 ounces
• provides sturdy bitter leaves
• 1 medium fennel bulb
• adds a cool
• crisp crunch
• 2 medium navel oranges
• supply sweet acidity and juiciness
• 1/3 cup pitted green olives
• roughly chopped
• brings a salty
• briny note
• 1/4 cup fresh mint leaves
• keeps the salad fresh and aromatic
• 1/4 cup chopped flat-leaf parsley
• adds green
• savory flavor
• 1/3 cup sliced almonds
• gives the salad a second crisp texture
• 4 tablespoons extra-virgin olive oil
• divided
• for the dressing and pan-searing
• 2 tablespoons orange juice from the segmented oranges
• rounds out the dressing
• For the harissa dressing
• 3 tablespoons fresh lemon juice
• supplies the main acidic lift
• 1 to 1 1/2 tablespoons harissa paste
• adds North African chile flavor and heat
• 1 teaspoon honey
• softens the sharp lemon and chile
• 1/2 teaspoon ground cumin
• adds warm earthiness
• 1/4 teaspoon ground coriander
• brings a citrusy spice note
• 1/4 teaspoon fine sea salt
• plus more only if needed
• seasons the dressing
• 1/4 teaspoon freshly ground black pepper
• gives the greens a gentle bite

Preparation

Pan-Seared Halloumi Salad with Orange and Harissa There is no need to bread the cheese or fuss with a separate grill pan here. A dry skillet and moderate heat do the job. Halloumi releases a little moisture first, then takes on a firm, browned edge; rushing that stage can leave it pale on the outside and rubbery in the middle. I usually prepare the salad base while the cheese drains, then cook the halloumi just before serving. The combination leans North African rather than trying to imitate a single traditional salad. Orange, mint, cumin, harissa, and lemon are natural partners, while fennel and radicchio give the plate enough crispness and bitterness to balance the salty cheese. If your harissa is particularly hot, start with less than the recipe calls for. You can always add more to the dressing, but it is difficult to take it back out. Key information Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 as a light main course, or 6 as a side salad Difficulty: Easy How to make Pan-Seared Halloumi Salad with Orange and Harissa 1. Put the almonds in a large dry skillet over medium-low heat. Toast them for 3 to 4 minutes, stirring or shaking the pan often, until they smell nutty and have a little color. Tip them onto a plate immediately; they continue cooking in a hot skillet and can go from toasted to bitter surprisingly fast. Leave the skillet unwashed for the halloumi. 2. Cut the halloumi into slabs about 1/2 inch thick. Lay them on a clean kitchen towel or a few sheets of paper towel and pat the surfaces dry. This is not about removing every drop of moisture, but dry cheese browns more quickly and is less likely to steam in the pan. 3. Make the dressing in a small bowl. Whisk together the lemon juice, harissa, honey, cumin, coriander, salt, and black pepper. Slowly whisk in 3 tablespoons of olive oil. Taste it before dressing the greens. It should be clearly acidic and a little salty; the orange and halloumi will soften both qualities once they are added. If the lemon is very sharp, use the remaining teaspoon of honey rather than more oil. 4. Trim the fennel, reserving a few green fronds for garnish. Slice the bulb as thinly as you can, preferably with a sharp knife or mandoline. Separate the radicchio leaves, wash them, and dry them thoroughly. Tear any very large leaves into bite-size pieces. Water left on the leaves will dilute the dressing, so give them a proper spin or pat them dry. 5. Cut the top and bottom from each orange. Stand one orange upright and cut away the peel and white pith in strips, following the curve of the fruit. Slice between the membranes to release the segments, working over a bowl to catch the juice. Repeat with the second orange. Squeeze the empty membranes over the bowl, then reserve 2 tablespoons of the juice for the salad. 6. Put the radicchio, sliced fennel, orange segments, mint, parsley, and olives in a wide serving bowl. Add the reserved orange juice and about two-thirds of the dressing. Toss gently with your hands or salad servers. The leaves should be lightly coated, not swimming in dressing. Let the mixture stand while you cook the cheese; five minutes is enough to take the raw edge off the radicchio without making it limp. 7. Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil and wait until it shimmers. Arrange the halloumi in one layer with a little space between the pieces. Cook for 2 to 3 minutes on the first side, without moving it, until the underside is deep golden in patches. Turn the pieces and cook for another 1 1/2 to 2 minutes. If the cheese is coloring before it has warmed through, lower the heat slightly. Halloumi does not need to be cooked until soft; the center should remain pleasantly springy. 8. Taste the dressed salad and add more salt only if it needs it. Harissa pastes vary a great deal, and the olives and cheese bring their own salt. Arrange the warm halloumi over the salad, scatter on the toasted almonds and fennel fronds, and spoon over the remaining dressing. Serve at once, while the edges of the cheese are still crisp.