This salad came about as a result of a fridge clean out. I had left over grapes from making a grape focaccia, as well as leftover cooked kasha (buckwheat).
When roasted, the grapes take on an entirely new flavour profile. The grapes and red onion are marinated in a combination of balsamic vinegar, olive oil and fennel seed. Both the grapes, the onion and the halloumi are grilled. I used an indoor grilling pan. The marinade is also used as the salad dressing. To serve, place butter lettuce (or any green leaf on hand), buckwheat, toasted hazelnuts, and fresh dill in a serving bowl. Add the grapes, halloumi and onions to the salad and then drizzle the remaining marinade over the top. Serve immediately.
Recipe
Roasted Grape, Halloumi and Buckwheat Salad
Ingredients
Marinade and Dressing
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp fennel seed – lightly dry toasted in skillet
- 1 tsp sugar
- salt and pepper
- 1 large bunch red seedless grapes
- 1 small red onion, sliced in think slices
- 2 tsp honey
- 1 clove garlic, minced
Salad
- 1 head butter ettuce
- 1/2 cup cooked buckwheat (kasha)
- 1/4 cup toasted and chopped hazelnuts
- 200 grams halloumi
- 2 tsp olive oil
Instructions
- Mix together marinade ingredients and add grapes and onions. Let sit for at least one hour in marinade.
- Remove grapes from marinade and thread onto wooden skewers. Remove onion slices and set aside. Reserve marinade to dress the salad.
- In a grill pan, grill grapes until slightly browned and blistered, approximately 3 minutes total, turning at the halfway time point. Grill red onion slices in the same pan. Flip only once to preserve grill marks.
- In a frying pan (or alternatively in the same grill plan), Slice halloumi into thick slices. Toss slices in olive oil and pan fry for several minutes on each side until golden.
- To assemble, add lettuce in bite sized pieces, spoon over buckwheat. Place onions and grape skewers on the lettuce. Add the halloumi, nuts and drizzle over the marinade.
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