Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing

19 Dec

Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing
Is it nearly spring yet? Last night I went to sleep whilst creating some special spring recipes for a magazine and this morning I woke to beautiful sunshine and feeling a bit of a glow within; evidently, I hold magical powers.

It gets to this time of year when the number of philosophical posts I see on social networking sites spikes and I think I register what most of them are about. There’s a lot of stuff on the value of family, kids and love, how psychotic you are and assessing mental age. Then there’s all the stuff about following your dreams and believing in yourself. Now this is the one which gets me, because believing is one thing, but doing something about it is a whole other thing, isn’t it?

I think the ‘doing’ part is all in the mindset. I read something today about the behaviours of mentally strong people. Mentally strong people realise and know that nobody has the power to make you feel weak, or bad. We are are in charge of our own emotions, we are in charge of our lives. We are not in control of how other people behave but we can certainly control our emotional responses to any given person or circumstance. Mentally strong people don’t expect immediate results, don’t give up and don’t waste time.

Don’t waste time. I made Chermoula, dunked some halloumi in it and stuck it in the fridge for an hour. Look at how it turned out. Exactly.

Chermoula is a lively, zingy, herby Moroccan blend and really works well with the salty halloumi. They are beautifully harmonious with the sweet apricot and the heat from the rocket just finishes the whole dish lip-smackingly!

Ingredients to serve 2-3

200g Halloumi
200g rocket leaves
4 apricots, stoned and cut into slices
300ml plain, natural yoghurt
2 tsp agave nectar
1 tsp chilli flakes

For the Chermoula

50g coriander, roughly chopped
3 tbsp freshly squeezed lemon juice
Salt to taste
2 cloves garlic
1 tsp cumin powder
1 tsp paprika
3 tbsp olive oil

1. Start by making the Chermoula. Put all of the ingredients into a blender and whizz it together. Gradually add the olive oil until its smooth.
2. Cut the halloumi into large chunks or equal size and then mix them with the Chermoula. Put the Chermoula coated halloumi in the fridge for an hour or so, or until you are ready to use it. Meanwhile make the dressing by gently whipping together the yoghurt, agave nectar and chilli flakes.
3. Prepare the plates with a small pile of rocket, then the apricots and yoghurt dressing.
4. Heat a non-stick pan and place the halloumi onto the pan on a medium flame. Heat the halloumi through and cook until its lightly golden on one side and then flip it over. Use the remaining, reserved Chermoula, as additional dressing if you wish.
5. Serve the halloumi hot, on top of the salad you’ve prepared. Eat it whilst it is hot, to make the most of the texture.

I am linking this to Karens cooking with herbs challenge because my Chermoula is full of them! image

I am also linking this to Vanesthers spice trail because it contains paprika spice-trail-badge-square

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

30 Responses to “Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing”

  1. thehungryartist December 20, 2013 at 2:09 am #

    This sounds wonderful. I’ve seen haloumi at the market but I’ve never tried it!

    • Deena Kakaya December 20, 2013 at 8:11 am #

      Hello! Thanks so much for stoping by, I appreciate it. I love halloumi for its lovely, salty and juicy texture. It’s great for picking up flavours. I hope you’ll try this recipe out x

  2. Ganga108 December 20, 2013 at 2:12 am #

    Oh yum! I love haloumi.

    • Deena Kakaya December 20, 2013 at 8:09 am #

      Oh thank you, hope you’ll try this recipe x

  3. Deb December 20, 2013 at 3:40 am #

    I wish it was spring! But until then I would very much enjoy a big bowl of the marvelous rocket salad!

    • Deena Kakaya December 20, 2013 at 8:09 am #

      Hello Deb! How are you? I’m so cold I wish It were spring too! Until then we have food like this to enjoy x

  4. foodbod December 20, 2013 at 1:51 pm #

    Another winner, Deena, I love the mix of ingredients x

    • Deena Kakaya December 20, 2013 at 2:09 pm #

      Thanks Elaine, I love a set of contrasts for the senses xx

  5. Javelin Warrior December 20, 2013 at 2:16 pm #

    I love halloumi and the marinade sounds fantastic. This salad would certainly wake up the senses and satisfy hunger!

    • Deena Kakaya December 20, 2013 at 2:18 pm #

      Thanks Mark! I love the way you put it, the salty halloumi, spicy and herby marinade, peppery rocket, sweet apricot definitely all liven up the senses x

  6. Becca @ Amuse Your Bouche December 20, 2013 at 4:39 pm #

    That marinated halloumi looks gorgeous! I LOVE halloumi.

    • Deena Kakaya December 20, 2013 at 5:29 pm #

      Hi Becca! Thank you, you know I like gorgeous 😉 x

  7. Rachel Cotterill December 21, 2013 at 11:24 am #

    I don’t think I’ve had chermoula before, but it sounds wonderful 🙂

    • Deena Kakaya December 21, 2013 at 11:40 am #

      Hi Rachel, great to hear from you! If you imagine herby coriander, zesty lemon, garlicky loveliness all together with cumin and paprika…mmmm…hope you’ll try it xx

  8. Joanne December 21, 2013 at 1:44 pm #

    I love halloumi! Always looking for new ways to use it. And yes, can’t spring just come already?!

    • Deena Kakaya December 21, 2013 at 1:56 pm #

      Is it great stuff Joanne? I’m glad you like the look of this! Ha ha, it’s spring in my head, come join me 😉 xx

  9. Lisa December 28, 2013 at 9:16 pm #

    Halloumi is always a treat. This recipe will certainly be appearing on my menu soon. Lovely

    • Deena Kakaya December 28, 2013 at 10:01 pm #

      Hi Lisa, hope you had a lovely Christmas! I love the balance of flavours and colours on this recipe and am so pleased that you’ll be trying it! I really hope that you’ll enjoy it xx

  10. Franglais kitchen, Nazima December 30, 2013 at 9:51 pm #

    I have not tried Chermoula Deena but I do like zingy spices like Zaatar so will have to try this one out. yum!

    • Deena Kakaya December 30, 2013 at 9:57 pm #

      Hi Nazima, you know I don’t find Chernoula too far different from Indian green chutney. Chernoula is zingier and more herby with less heat though, I hope you’ll like it xx

  11. karen278 January 3, 2014 at 2:23 pm #

    A FABULOUS recipe as always Deena and packed full of flavours and colours too! Karen Happy New Year too…..xxxx

    • Deena Kakaya January 3, 2014 at 2:30 pm #

      Thank you so much for the kind words Karen, particularly grateful for the, ‘as always’ bit. Happy new year to you, I wish you lots of joy xx

  12. Corina January 13, 2014 at 8:30 pm #

    I love marinating halloumi and chermoula is a favorite of mine so I know this must be a great salad. It looks o lovely and colourful too..

    • Deena Kakaya January 13, 2014 at 8:32 pm #

      Hello Corina, it’s great to hear from you and it is so wonderful to learn that you like this recipe. It’s really fresh and zingy feeling with a strong herby kick! I’m pretty pleased with this one xx

  13. Vanesther January 16, 2014 at 4:16 pm #

    This looks just the dish to cheer up a dreary winter day like today. Looks absolutely beautiful and I bet it tastes even better. Thank you so much for sharing with The Spice Trail 🙂

  14. eugenia July 14, 2014 at 2:49 pm #

    Thank you so much for the fabulous recipe: a new way to taste the halloumi!

    • Deena Kakaya July 14, 2014 at 2:54 pm #

      Oh you are most welcome, thanks for the kind comment. X


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