Halloumi & persimmon salad with creamy miso dressing

Indulge in a delightful blend of flavors with this Halloumi & persimmon salad drizzled with a velvety miso dressing. Perfect for a satisfying meal.

Ingredients:

• 1 tablespoon mild white miso
• 1 tablespoon toasted sesame oil
• 1/2 tablespoon yuzu extract
• 1/4 teaspoon Hondashi
• 1 teaspoon honey
• 1 teaspoon rice wine vinegar
• 1/2 tablespoon tahini
• 2 dashes five spice, divided
• 3 ½ cups dandelion greens, cut and loosely packed
• 2 cups pea shoots, loosely packed
• 3 to 4 stems fresh cilantro, roughly chopped
• 1 Fuyu persimmon (on the softer side for sweetness)
• 3 slices (about ½-inch thick) halloumi cheese
• 1/4 cup roasted peanuts
• 1 tablespoon goji berries
• 1 handful toasted sesame seeds, to garnish

Instructions:

1. Prepare the dressing: Combine miso, sesame oil, yuzu, hondashi, honey, vinegar, tahini, and a pinch of five spice in a small bowl. Stir until miso is fully incorporated. Gradually add water, 1 teaspoon at a time (up to 2 teaspoons), and mix until the dressing reaches a creamy consistency - not too thick! Set aside.
2. Trim the ends of the dandelion stems, then cut each leaf into three sections. Transfer dandelion greens, pea shoots, and cilantro to a medium salad bowl.
3. Prepare the toppings: Slice off the top of the persimmon horizontally at the leaves. Cut it vertically down the middle, then place the halves cut-side down and slice into ¼-inch-thick pieces (half moons). Repeat with the other half. Toss the slices in a small bowl with the remaining pinch of five spice, ensuring each persimmon slice is evenly coated.
4. Coarsely chop the peanuts. If the berries are dry and hard, you can soften them by microwaving for 10 seconds (not longer).
5. Heat a cast-iron skillet or nonstick pan over high heat. Add the halloumi slices, making sure they are not touching each other. Cook until they release from the pan and turn golden brown, about 3 to 4 minutes per side. Once done, remove from the pan. Let them cool slightly, then cut each slice into bite-sized pieces.
6. Assemble the salad: Add the prepared dressing, goji berries, and chopped peanuts to the bowl of greens. Mix well to coat everything. Transfer the dressed greens to a plate. Arrange the persimmon half moons and halloumi pieces on top of the greens in a decorative manner (I prefer placing the persimmons and halloumi on top rather than mixing them with the dressing to preserve their distinct flavors). Sprinkle toasted sesame seeds over the salad to finish.

Summary:

• Calories: 929 kcal
• Fat: 66 g
• Protein: 37 g
• Carbs: 62 g
• Potassium: 1783 mg
• Magnesium: 280 mg