Photo by @georgeats
We’re in the bleak depths of the New York City winter, y’all. And although my heart sings for soups, stews and braised meats during this season, when I saw Georgia McDermott’s (@georgeats) Green Halloumi Salad, I had to make it. I needed the crunchy cucumbers, verdant arugula pesto, creamy avocados, bright fennel and golden brown halloumi to help lift me out of the freezing temperatures. And let me tell you, it did just that. I know I’m late to the halloumi train, but I instantly fell in love with the soft, malleable texture that still retained such a crispy bite!
This recipe is also incredibly versatile. We had a bunch of leftover spinach from a previous shoot, so instead of using arugula, I used the baby spinach and added additional freshly ground pepper to give it a bit more kick. Our dill was also a little sad, so I picked the fennel fronds leftover from the fennel bulb I used and called it a day! It’s so nice to have such a bright, verdant salad that you can recreate with any leftover veg in the fridge.
If you’d like to recreate this recipe at home, you can follow me walk you through every step on The Feedfeed’s Instagram Stories. And if you’d like to add your own recipes to our website, make sure to create a profile! You can save favorite recipes from other community members right to your profile. Click HERE to register!
--Rachel Dolfi, Assistant Food Editor