Roasted Radish, Halloumi, and Zucchini Salad

Roasted Radish, Halloumi, and Zucchini Salad

Prep Time: 30 minutes

Cook Time: 25 - 30 minutes

Servings: 4

Ingredients:

• 4-5 large radishes (or 8-10 small)
• 1 tsp aleppo pepper
• 8-10 oz halloumi
• ½ red onion, thinly sliced
• 1 cup thai basil leaves (or regular)
• ¼ cup toasted slivered almonds
• 1 zucchini, thinly sliced
• ¼ + 3 tbsp olive oil
• 1 tbsp coriander seeds
• 1 lemon
• 1 heaping tbsp dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

Directions:

1. ROASTED RADISHES: Preheat the oven to 425 F. Line a baking tray with parchment paper.
2. Clean the radishes and chop off any gnarly stems, then cut into small wedges. Toss with 2 tbsp olive oil, the aleppo pepper, and a pinch of salt and pepper.
3. Bake for 12 minutes, then flip the radishes, and bake for another 12 minutes, until tender and starting to turn golden brown. Set aside.
4. HALLOUMI: soak the halloumi for 10 minutes in a bowl of water. This is optional but ensures the halloumi is not too salty. Pat dry with a paper towel.
5. Cut the halloumi into thin slices. Heat a large saucepan over medium-high heat. Add 1 tbsp olive oil. Once hot, add the halloumi slices.
6. Continue searing the halloumi until deeply golden, about 5 minutes, then flip and continue cooking until you achieve the same color. Remove onto a plate to cool slightly.
7. DRESSING: In a small pot or saucepan, add ¼ cup olive oil and the coriander seed. Heat over medium-low heat, swirling often, until the coriander seeds are just starting to brown, 3-5 minutes. Remove from the heat and allow to cool.
8. Once cool, add the coriander olive oil to a large bowl along with the juice of 1 lemon, dijon mustard, honey, and a big pinch of salt and pepper. Whisk until completely combined.
9. ASSEMBLE: To the large bowl, add the zucchini rounds, halloumi, roasted radish, toasted almonds, basil, and red onion. Toss to combine. Serve immediately, and store any leftovers in the fridge.