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John shows how to spice up that leftover cranberry sauce into an Egyption duqqa spiced vegetable and Greek halloumi cheese salad!
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Spiced Halloumi Salad with Cranberry Dressing Recipe:
2 tablespoons blanched, skinned almonds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
8 ounces Halloumi, cut into 1/4-inch thick slices
2 tablespoons olive oil
1/3 cup cranberry sauce
1/2 lemon, juiced
1 tablespoon water
Pinch of chili powder
1 1/2 cups roasted vegetables such as carrots, red onions, fennel and brussel sprouts
8 cherry tomatoes, halved
1 sprig mint leaves, for garnish
1.In a small sauté pan over medium heat toast the almonds, cumin and coriander until fragrant, 2-3 minutes. Transfer to a spice grinder or food processor and grind into a course powder.
2.Place sliced Halloumi on a cutting board and sprinkle both sides of the cheese with the spice blend, patting it into each side.
3.Heat olive oil in a sauté pan over medium-low heat. Add the Halloumi and cook 1-2 minutes per side until the cheese is golden and softened.
4.In a small bowl whisk together the cranberry sauce, lemon juice, water, and chili powder.
5.In a large bowl combine the roasted vegetables, cherry tomatoes, and half of the cranberry dressing. Transfer to a serving platter and top with Halloumi cheese, the remaining dressing and garnish with mint leaves.
Serves 2
