Cucumber-Radish Salad with Halloumi Croutons Kit

What You Get

Chickpeas

Red onion

Cucumber

Red radishes

Oregano

Lemon

Halloumi cheese

What You'll Need

Olive oil

Honey (optional)

Salt and freshly ground pepper

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.