Fennel, Apricot & Halloumi Salad Fennel, Apricot & Halloumi Salad

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

Enjoy a healthy, satisfying meal with lovely hues and the fresh flavours of the Middle East.

  • Total time 35 minutes
  • Portion size 6 servings




Preheat oven to 350°F. Drizzle oil over pita breads; sprinkle za’atar over top. Transfer to baking sheet; season with salt and pepper. Bake until crispy, 5 to 7 minutes. Break pita into pieces; set aside.


Slice top and bottom off grapefruit; cut down sides to remove zest and pith. Working over small bowl, cut between membranes to release segments. Squeeze membranes to release all juice. Remove segments from juice; set both aside.

In bowl, toss red onion with grapefruit juice. Season with salt and pepper. Let stand for 10 minutes. Drain and reserve grapefruit juice; set aside onions.

Meanwhile, in large bowl, toss fennel and apricots with half of the olive oil. Season with salt and pepper.

In large skillet or grill pan, cook fennel and apricots over medium-high heat until slightly tender, about 3 minutes. Remove from skil- let; set aside. In same large bowl, toss hal- loumi slices with 1 tbsp olive oil. Add to hot skillet; cook until browned on both sides and heated through.

In large serving dish, arrange grapefruit segments, mâche, fennel, apricots, red onion, pomegranate seeds, mint, parsley and halloumi slices.

Whisk together reserved grapefruit juice, remaining olive oil, vinegar, za’atar and sumac; whisk in salt and pepper to taste. Drizzle dressing over salad. Serve with pita chips.

Test Kitchen Tip: Short on time? Pick up pita chips at your local grocery store.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 600 mg
  • Sugars 10 g
  • Protein 13 g
  • Calories 335
  • Total fat 23 g
  • Cholesterol 35 mg
  • Saturated fat 10 g
  • Total carbohydrate 19 g
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Lunch & Dinner

Fennel, Apricot & Halloumi Salad