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Balsamic and maple glazed orange, halloumi, radicchio and FODMAP friendly Sicilian olive tapenade salad

Gluten free, vegetarian, FODMAP friendly, vegan adaptable
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

INGREDIENTS

    For the balsamic maple glazed oranges:

    • 2 large navel oranges cut into slices or wedges (wedges brown better in my opinion)
    • 1 tablespoon good quality balsamic vinegar
    • 1 tablespoon pure maple syrup
    • 1 teaspoon olive oil
    • Sea salt and freshly cracked black pepper to taste

    For the Sicilian olive tapenade:

    • 1 cup pitted Sicilian olives (120g roughly) brine reserved
    • 1 tablespoon capers
    • 1/4 cup olive brine
    • Cracked pepper to taste

    To finish the salad:

    • 1 small head of radicchio sliced, chopped or leaves pulled off (I like a combination)
    • 1-2 pieces of halloumi per person I buy bulk packets to save the plastic and so I have lots of halloumi, but a 220-250g pack will do
    • Sea salt flakes and freshly cracked pepper to finish

    Instructions
     

    METHOD

    • Peel and slice the oranges as per your preference. As I noted, the orange wedges seared up a lot more nicely than the slices. Something to consider.
    • Place the oranges in a large bowl with the balsamic, maple and seasoning, and use your hands to gently toss and coat. Set aside to marinate.
    • To make the tapenade, either quickly process the ingredients in food processor, or mash them up in a mortar and pestle. My processor is too quick for it’s own good, but ideally you will have a few little chunks of olives throughout. Decant and set aside.
    • Arrange the radicchio on a large serving platter, ready to go. This will make the rest of the salad making seamless.
    • Place a non-stick saucepan over a high heat, and allow it to heat up completely before placing 1/3 of the orange segments in the pan. You don’t want to crowd them. Allow them to cook for a minute or two, before gently flipping and repeating. You could have some char around the edges and a nice colour. Transfer the cooked pieces onto the radicchio.
    • Once the orange segments are all cooked, it’s time to cook the halloumi. I like to dip mine in the remaining balsamic maple glaze, but that is optional. Allow each piece of halloumi to cook through and develop a beautiful colour before gently flipping. Transfer each cooked piece to the salad plate.
    • Once everything is cooked, drizzle the remaining dressing over the salad, season with salt and pepper, and serve while the halloumi is still gooey.
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