Cucumber-Radish Salad with Halloumi Croutons

This salad incorporates both radishes and their verdant leaves into the mix. Tender chickpeas pack plenty of protein, and pan-fried halloumi squares add a briny, crisp-chewy finish.

What You Get

Chickpeas 

Red onion  

Cucumber  

Red radishes  

Oregano 

Lemon 

Halloumi cheese 

What You Need

Olive oil

Honey (optional)

Salt and freshly ground pepper

15 minutes active

20 minutes total 

Makes 3 servings

Step 1

Rinse and drain the chickpeas. Slice ½ cup red onion, reserving the rest for another use. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Pick the radish leaves, tossing the stems, and slice the radish roots. Pick the leaves from 1 stem of oregano and toss the stem. 

Step 2

In a large bowl, whisk together the juice of 1 lemon, 3 tablespoons olive oil, and 1 teaspoon honey, if you have some on hand. Season with salt and pepper.

Step 3

Add the chickpeas, onion, cucumber, radish leaves and roots to the bowl of vinaigrette and toss to coat. Set aside.

Step 4

Pat the halloumi dry with paper towels and cut the cheese into bite-size squares. In a frying pan over medium-high heat, warm 1 tablespoon olive oil. When the oil is shimmering, add the halloumi and sear until golden brown on all sides, about 5 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain.

Step 5

Heap the salad into bowls and top with the halloumi croutons. Scatter the oregano over the top, season with a few grinds of pepper, and serve.

Contains: milk.