Favourite winter salad

winter salad

Serves 4

  • ½ clove garlic, peeled

  • 3 anchovies

  • 200 ml fat-free natural yoghurt

  • finely grated zest of 1 lemon

  • sea salt

  • freshly ground black pepper

  • ½ small loaf of rustic bread

  • 2 lugs olive oil

  • 4 little gem lettuces

  • 2 handfuls watercress

  • 1 bulb fennel

  • 250 g halloumi cheese, cut into 12 slices

  • 1 pomegranate

For the dressing, pound together or finely chop the garlic and anchovies. Mix in the yoghurt, then the zest and juice of the lemon, and season to taste with freshly ground black pepper. Simple!



Preheat the oven to 200°C/400°F/gas 6. Tear the bread into rough pieces of about an inch or so and scatter into a roasting tin. Drizzle the bread with a little olive oil then toss with a good pinch of sea salt and bake for 10 minutes or until crunchy.



Trim the bottoms of the little gems then break up each one, keeping the leaves whole. Give the watercress and lettuce leaves a quick wash, then dry in a salad spinner and lay on a large serving plate. Cut the top off the fennel and hang on to the feathery parts. Trim the bottom of the bulb and discard the scruffy outer leaves. Cut the bulb in half and slice as thinly as possible from the root to the tip, then add to the rest of the leaves. Next, fry the slices of halloumi on both sides in a little olive oil until golden, then drain on kitchen paper. Add the halloumi and croutons to the serving plate. Season, give the whole lot a gentle toss, then drizzle over the yoghurt dressing. Chop the fennel tops and bash the pomegranate to get the seeds out, then scatter the fennel and seeds over the salad.

Nutritional Information

Favourite winter salad

With halloumi, fennel and pomegranate

0 foodies cooked this
Brighten up a dull winter day with this bright and fresh delicious winter salad
Serves 4
40m
Super easy
Method



For the dressing, pound together or finely chop the garlic and anchovies. Mix in the yoghurt, then the zest and juice of the lemon, and season to taste with freshly ground black pepper. Simple!

Preheat the oven to 200°C/400°F/gas 6. Tear the bread into rough pieces of about an inch or so and scatter into a roasting tin. Drizzle the bread with a little olive oil then toss with a good pinch of sea salt and bake for 10 minutes or until crunchy.

Trim the bottoms of the little gems then break up each one, keeping the leaves whole. Give the watercress and lettuce leaves a quick wash, then dry in a salad spinner and lay on a large serving plate. Cut the top off the fennel and hang on to the feathery parts. Trim the bottom of the bulb and discard the scruffy outer leaves. Cut the bulb in half and slice as thinly as possible from the root to the tip, then add to the rest of the leaves. Next, fry the slices of halloumi on both sides in a little olive oil until golden, then drain on kitchen paper. Add the halloumi and croutons to the serving plate. Season, give the whole lot a gentle toss, then drizzle over the yoghurt dressing. Chop the fennel tops and bash the pomegranate to get the seeds out, then scatter the fennel and seeds over the salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 486 24%
  • Carbs 29.5g 11%
  • Sugar 11.0g 12%
  • Fat 29.3g 42%
  • Saturates 12.3g 62%
  • Protein 22.9g 51%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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