Ingredients

2 Tbsp. chopped fresh dill

2 Tbsp. chopped fresh mint

2 Tbsp. fresh lemon juice

1/4 cup plus 2 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1 small bulb fennel, fronds removed, cored, thinly sliced

1 cup canned chickpeas, drained, rinsed

1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)

8 oz. Halloumi, cut into 1/4″ slices

1 whole-grain pita, torn into bite-size pieces

2 cups loosely packed arugula

1 medium navel orange, peeled, cut into segments

1/2 avocado, sliced

Pinch of crushed red pepper flakes

Instructions

Step 1: In a large bowl, whisk together the dill, mint, lemon juice, and 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper. Add the sliced fennel, chickpeas, and chopped olives, then toss to combine.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Halloumi slices and cook, turning occasionally, until charred and golden on both sides, about 4 to 6 minutes. Transfer the cheese to a plate lined with paper towels.

Step 3: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast, turning halfway through, until golden and crisp, about 4 minutes. Transfer the toasted pita to the plate with the Halloumi.

Step 4: Add the arugula, orange segments, avocado slices, fried Halloumi, and toasted pita to the bowl with the fennel mixture. Toss gently to combine. Adjust seasoning with salt, black pepper, and a pinch of crushed red pepper flakes to taste.

Tips & Variations

For extra crunch, you can toast the chickpeas separately in a dry skillet before adding to the salad.

Swap arugula with baby spinach or mixed greens if preferred.

Add a handful of toasted pine nuts or almonds for added texture.

If you can’t find Halloumi, try grilling or pan-searing paneer or a firm white cheese instead.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing and slice the vegetables ahead of time, but it’s best to cook the Halloumi and toast the pita just before serving to keep them crispy and warm.

Is Halloumi suitable for grilling instead of frying?

Yes, Halloumi grills beautifully and will develop a delicious char similar to frying. Just brush the slices with oil and grill on medium heat for 2 to 3 minutes per side.