Total Time: 25 mins
Servings: 4 servings
Ingredients:
- 30ml chopped fresh dill
- 30ml chopped fresh mint
- 30ml fresh lemon juice
- 60ml extra-virgin olive oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 150g fennel bulb, fronds removed, cored, thinly sliced
- 240g canned chickpeas, drained and rinsed
- 28g green olives (such as Castelvetrano), pitted, coarsely chopped
- 227g Halloumi, cut into 6mm thick slices
- 60g whole-grain pita, torn into bite-size pieces
- 60g loosely packed arugula
- 200g navel orange, peeled and cut into segments
- 100g avocado, sliced
- Pinch of crushed red pepper flakes, to taste
Directions:
1. Prepare the Dressing:
- In a large bowl, whisk together dill, mint, lemon juice, 60ml of olive oil, and cannabis oil. Season with salt and black pepper.
- Add the fennel, chickpeas, and olives, tossing to combine.
2. Cook the Halloumi:
- In a large skillet over medium heat, add 15ml olive oil.
- Add the Halloumi slices and cook, turning occasionally, until charred and golden on both sides, 4 to 6 minutes.
- Transfer the Halloumi to a paper towel-lined plate to drain any excess oil.
3. Toast the Pita:
- In the same skillet over medium heat, add the remaining 15ml olive oil.
- Add the torn pita pieces and toast, turning halfway through, until golden and crisp, about 4 minutes.
- Transfer to the plate with the Halloumi.
4. Assemble the Salad:
- Add the arugula, orange segments, avocado slices, cooked Halloumi, and toasted pita to the bowl with the fennel mixture.
- Toss everything to combine, then season with additional salt, black pepper, and crushed red pepper flakes to taste.