Salad with endive, orange, and halloumi

This time, chicory is the star of the dish. Chicory may be known for having a rather acquired taste, but this salad will make you forget all your preconceptions for good. Chicory is rich in vitamin C, iron, potassium, and calcium. We combine these in a salad with orange and dried cranberries. Those cranberries contain, among other things, vitamin K, vitamin E, and beta-carotene. Our bodies then convert beta-carotene into vitamin A. Rosemary adds an extra burst of flavor. Fresh herbs are always a great idea, because they’re super healthy. We’ll serve this with pan-fried potatoes and grilled halloumi. In short, a fantastic dish 😉

Ingredients: (serves 2)

• 4 small waxy potatoes
• 2 heads of chicory (about 200 g)
• 1 orange
• 3 sprigs of fresh rosemary
• 3 tbsp dried cranberries
• 4 tbsp skyr
• 1/2 tsp pink peppercorns
• 100 g halloumi

Preparation:

1. Peel the potatoes and cut them into cubes.
2. Boil the potatoes in salted water until they are half-cooked (just under 10 minutes). Then drain the potatoes and let them cool.
3. Meanwhile, peel the orange and cut it into segments.
4. Take the sprigs of rosemary and chop off the leaves.
5. Cut the chicory into rings.
6. In a bowl, mix together the chicory, orange pieces, rosemary, cranberries, pink peppercorns, and skyr.
7. Cut the halloumi into thin slices.
8. Bake the potatoes.
9. Grill the halloumi.
10. Arrange the fried potatoes, the salad, and the halloumi on a plate and garnish with a little extra rosemary.

Enjoy your meal!