Green Salad with Radicchio, Chickpeas, Pickled Cauliflower & Seared Halloumi
I really like this salad, even more with each bite. The mix of radicchio and green lettuce worked well with the pickled cauliflower and yogurt-tahini dressing, tempered with fresh grapes. The Aleppo pepper added just the right balance of fruit, tang and spice to the entire salad. If you haven’t tried Halloumi, this is a great introduction. I would definitely make this again. Serves 2.
Recipe
1/4 c. apple cider vinegar
2 tsp. honey
2 c. cauliflower florets (1-inch pieces)
1/2 tsp. + 2 T. olive oil, divided
4 oz. halloumi cheese, cut into 4 slices
1/2 small head green leaf lettuce, torn into bite-size pieces
1/2 small head radicchio, cored and thinly sliced
(1) 15-oz. can chickpeas, rinsed
3 T. plain Greek yogurt
2 T. tahini
1 small garlic clove, minced
1/2 tsp. ground dried Aleppo pepper
1 c. seedless grapes (red or green), halved
Whisk the vinegar, honey and 3/4 tsp. salt together in a medium bowl. Add cauliflower and stir to coat. Microwave 1-1/2 minutes until nice and steamy. Stir, then cover and set aside for 5 minutes, stirring occasionally. Using a slotted spoon, transfer cauliflower to a small plate, leaving liquid in the bowl.
For the halloumi, heat 1/2 tsp. olive oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add halloumi and cook until brown on both sides, 60 seconds per side. Remove from heat and cover to keep warm.
Transfer 2 T. of the pickling liquid to a large bowl that will fit the salad greens. Add the remaining 2 T. oil and whisk to combine. Add lettuce and radicchio, toss to combine and season with salt and pepper, and toss again. Distribute greens between two shallow serving bowls. Place chickpeas in the now empty bowl.
To the bowl with the remaining pickling liquid, add yogurt, tahini, Aleppo pepper and 1/4 tsp. salt and whisk until combined. My dressing was a little thick, so I added 1-2 T. water to make it more of a pouring consistency. Add 1/4 c. of this yogurt mixture to the chickpeas and toss to combine.
Arrange the cauliflower, halloumi and grapes in piles on top of the greens, then drizzle remaining yogurt mixture over the salad. Divide the chickpea mixture evenly between bowls and serve.