Harissa & Orange Halloumi Spring Salad John Gregory-Smith Recipes

This punchy salad has so much flavour and is ready to rock in about 20 minutes. Winning. The halloumi absorbs all the fiery flavours of the harissa and the salty kick works beautifully with the refreshing orange pieces.


  1. Segment one of the oranges over a mixing bowl to catch all the juices and put the pieces into the bowl.
  2. Blanch the asparagus for about 3-4 minutes depending on their thickness, adding the peas for a minute at the end. Drain and refresh and drain again thoroughly. Tip into the mixing bowl with the orange.
  3. Add the baby gems, tomatoes, 1 tbsp of the olive oil and a pinch of salt and pepper into the mixing bowl with the orange pieces and toss everything together. Tip onto a serving plate.
  4. Heat a non-stick pan over a medium heat and add the remaining oil. Put the halloumi into the pan and fry for 1-2 minutes each side until golden and crispy. Remove from the pan and set to one side.
  5. Squeeze the juice from the remaining orange into the pan and add the harissa, most of the thyme, a pinch of salt and 2 tbsp of water. Mix well into make a warm dressing. Once bubbling, return the hallumi to the pan and cook for about 1 minute in the sauce as it reduces.
  6. To serve, arrange the halloumi on top of the salad. Spoon over any juices from the pan. Scatter over the hazelnuts and remaining thyme. Serve immediately.


Serves 2

2 oranges
125g asparagus, roughly chopped
80g frozen peas
2 baby gem lettuce, picked
100g cherry tomatoes, halved
3 tbsp olive oil
250g halloumi, sliced into ½cm pieces and patted dry
2 tbsp harissa
A handful of thyme leaves
15g roasted hazelnuts, bashed into a rubble

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