Halloumi is the quintessential cheese for carrying flavour, making it a versatile flavour star for many different dishes. In this spring salad, we’ve joined in-season Canadian maple syrup with South Asian curry and then added this delicious Cypriot cheese. It’s a potpourri of global fusion flavours all on one plate!
Looking for an added protein kick that’s dairy free and also turns this salad into a full meal deal? Add some fava beans for extra heartiness.
Over bowl to catch juices, cut peel and pith away from citrus. Use 3 Tbsp (45 mL) juices for dressing and reserve the rest for another use. With sharp knife, segment orange and grapefruit and set segments aside on plate. In small bowl, to the 3 Tbsp (15 mL) fruit juices, add shallot, oil, syrup, curry powder, turmeric, salt, and pepper. Whisk together to blend. Add more seasonings to taste. Set aside.
In medium-sized skillet, heat 2 tsp (10 mL) oil. Add halloumi and cook until golden on both sides, about 5 to 7 minutes. On serving platter, arrange greens and tuck carrot ribbons and citrus wedges throughout. Arrange halloumi on top. Give dressing a quick whisk and then drizzle over salad. Sprinkle with toasted cashews and chopped chives, and serve immediately.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.