Persimmon, halloumi and walnut salad
Ingredients
For the vinaigrette
- 1 tbsp sherry vinegar or cider vinegar
- 1 tsp very finely chopped shallot
- 1/4 tsp runny honey
- 1 pinch chilli flakes
- 2 tbsp walnut oil or olive oil
- A few very fine gratings of zest from a clementine or orange - Pass the grater over the fruit once or twice, over the bowl where dressing is being made, being careful not to pare off any of the bitter white zest
For the salad
- 2 each persimmons - About 170g each, just beginning to ripen
- A couple handfuls mâche (lamb's lettuce) or watercress
- 80 - 100 grams pomegranate seeds
- 1/2 tbsp olive oil
- 1 package halloumi cheese, about 225g
- flaky sea salt
- 40 grams walnuts or almonds, toasted* - Roughly broken up with your hands
Instructions
- Put the shallot in a small bowl with the vinegar, zest, honey, chilli flakes and a pinch of salt and leave to sit for 10 minutes while the shallot softens and infuses the vinegar with its flavour.
- First prepare the persimmons. There’s no need to peel them. Simply cut out the stem and the white core then cut the slices into wedges. I aim for about 8 per fruit, depending on the size of the fruit.
- In a large salad bowl, combine the mâché or watercress with the pomegranate seeds, walnuts and sliced persimmons.
- Cut the halloumi lengthways into approximately 1.5cm slices. Warm a little olive oil in a small frying pan over a medium-high heat. Fry the halloumi until just golden, about 1 ½ minutes per side.
- Dress the salad with the vinaigrette and arrange some on each plate. Roughly tear or chop the fried halloumi into pieces and place over the salad. Serve immediately.
Notes
Tip from Debora: * I toast the nuts in my air fryer, 5 minutes at 190C, or in the oven if I already have it on for something else – you just need them to be fragrant and a little darker than when they went in. Put a timer on if you’re using the oven. You think you’ll remember but it is very easy to forget, until the kitchen is filled with the acrid smell of burnt nuts. Not festive. Cool them before you toss them in the salad.
Tip from Mary: Mâche (lamb's lettuce) may be difficult to find. I substituted butter lettuce.