Radicchio and halloumi salad

Bitter foods are a bit of an acquired taste but they happen to be packed full of compounds and nutrients that have significant health benefits - they’re definitely something worth including in your diet! In this recipe, I’ve paired salty halloumi with sweet pomegranate and balsamic to offset the bitterness of the radicchio. Remember to serve while the cheese is hot to keep that melt-in-your-mouth texture.

Serves: 4 as starter or side | Time: 15 minutes

Ingredients:

1 head of radicchio
1/4 cup olive oil
Pinch salt and pepper 
300-400g halloumi cheese
30g pomegranate seeds
A few sprigs of dill 

Method:

For the radicchio

• Pre-heat oven to 400F

• Cut the head of the radicchio into quarters lengthwise 

• Drizzle each piece with olive oil covering it well

• Season with salt and pepper

• Drizzle a little balsamic vinegar to each piece

• Plane on a lined tray and roast for 12-15 minutes until charred and wilted (turning once)

Halloumi (start on this just as the radicchio is finishing cooking

• Slice the cheese into 1-2 cm slices

• Drizzle 1 tsp of olive oil in a non-stick pan or griddle pan

• Over medium heat cook the halloumi on each side until golden brown

• You will see liquid released from the cheese initially, simply allow this to cook down allow to cook down

To serve:

• Serve with a few sprigs of fresh dill, a drizzle of balsamic and olive oil, and pomegranate seeds

• Once cooked, halloumi should be eaten hot or it can become a little tough