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Carlin Pea, Halloumi + Pink Grapefruit Salad
This is a recipe from our very own founder, Amelia, which she's contributed to Hodmedod's brand new cookbook, Whole Food, available to pre-order now!
"One of the things I adore about carlin peas is how fabulously they crisp up. This salad embraces the crunch while also celebrating the softness that comes from simmering, as you have them two ways. You get a salty kick from the cheese, freshness from the herbs, and sweetness from the grapefruit. If grapefruits aren't in season, don't worry – canned grapefruit in juice works perfectly well. Just reserve some of the juice for the dressing to keep all the flavours bright."
Hodmedod's are pioneers of British pulses, grains and seeds, working with farmers up and down the country to bring more diversity back to the field.
Ingredients
For the salad
A jar of Queen Carlin Peas, drained and rinsed
2 tbsp olive oil
225g halloumi, cut into 2cm cubes
25g walnuts, pecans or pumpkin seeds, roughly chopped
2 tsp sesame or poppy seeds
1 large or 2 small pink or red grapefruits (or 1 x 200-250g can, juice reserved for the dressing)
20g mint or dill, finely chopped
1 ripe avocado, diced (optional)
100g mixed salad leaves, such as rocket and spinach
For the dressing
4 tbsp extra virgin olive oil
2 tsp sugar or honey
1 tsp Dijon or wholegrain mustard
1 red bird's eye chilli, deseeded and thinly sliced (optional)
2-3 tbsp grapefruit juice (from the fruit or can)
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Directions
Preheat the oven to 200°C (180°C fan/400F/Gas 6).
Spread the carlin peas in a single layer on a baking tray and pat dry. Drizzle with half the olive oil, toss to coat, and roast for 15 minutes.
Add the halloumi and remaining olive oil to the tray, return to the oven and cook for a further 8 minutes, turning everything halfway through.
Scatter over the nuts and sesame or poppy seeds, then roast for another 3-5 minutes until golden all over. Remove from the oven and leave to cool slightly.
While everything roasts, peel the grapefruit: slice off the top and bottom, then use a small sharp knife to pare away the peel and pith in strips, working over a plate to catch the juice. Slice down between the membranes to release the segments.
Whisk together all the dressing ingredients in a small bowl, adding a pinch of salt and a crack of black pepper. Taste and adjust the sweetness or acidity as you like.
Put the grapefruit segments, mint or dill, and avocado (if using) into a large salad bowl. Add the roasted carlin pea and halloumi mixture, then the salad leaves.
Pour over the dressing and fold together gently, keeping everything intact. Tip onto plates and serve straight away.
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