There’s nothing quite like a salad on a warm day. Its the only time I like salads! If the weather isn’t hot, then there’s no reason for a salad. I’d rather have some veg stir fry with freshly boiled rice on a cold day. Although…. I ate a lot more stir fry than salad growing up. Kinda strange considering I grew up in sunny Singapore! lol
This salad has, surprise surpise, haloumi in it. Martin’s new favourite lol with he’s old favourite, Salmon. I’m not a big fan of salmon. I would rather have bass or bream but, salmon is extremely good for you. So, once in a while, I have a little salmon. This time, I really enjoyed it.
I bought two fresh fillets and spread some harissa paste on top.
I put both the fillets on a bed of spring onions (I love spring onions!) and 1/2 a lemon on each side of the dish. Then in the oven for 15-20mins(depending on the thickness of your fish) and its ready!
While your fish is cooking, you can fry up the haloumi.
I cut the haloumi into wee squares and coated it with a bit of plain flour before frying it. This gives it a lovely crispy brown exterior. Don’t over cook the haloumi, it’ll end up being squeaky lol. Yes, that is a technical term.It’s also best not the cut the haloumi on the same board and with the same knife as the one you used for the beetroot lol.
Now all that’s left to do is to assemble the dish! A base of mixed salad leaves, some fresh spring onions, some haloumi and a lovely piece of salmon.
Now I know what you’re thinking. This is going to be a dry salad. No. Once you take the salmon out of the dish, squeeze the warm lemon over the cooked bed of spring onions. Add a bit of olive oil, some dried dill(you can use fresh if you have it) and a bit of black pepper. Give everything a good mix and drizzle over the salad. YUM!