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Dairy
Easy
4 Servings
Allergens 
40 Minutes
Diets
With all due respect to my other great love, celery, fennel will always be on repeat in my raw salad rotaysh because I love its subtle anisey flavor and not-too-watery crunch. Plus, it never gets mushy or sad when left to marinate in a vinaigrette. So I immediately thought of it when assembling this citrus-forward salad that needed a hit of texture and something fresh and herbaceous to balance out the tart punch. To bring it all together and make it feel like a really special moment on the table, I added salty, meaty slabs of Halloumi drizzled with Aleppo-infused honey. There’s not a spot on your taste buds that this year-round salad doesn’t hit.
4 tablespoons Gefen Extra-Virgin Olive Oil
1 teaspoon fennel seeds
1 (8-ounce) package Halloumi, cut into 1-inch-thick slabs
4 assorted citrus fruits, such as grapefruit, Cara Cara oranges, or blood oranges
2 tablespoons Gefen Honey
1/2 teaspoon Aleppo pepper
1 small fennel bulb, trimmed and very thinly sliced, washed, fronds reserved for garnish (if you have them)
1 large lemon, halved
1/4 cup roasted, salted pistachios, chopped
flaky sea salt, such as Tuscanini, to taste
1/4 cup fresh mint leaves, washed
Heat two tablespoons of the olive oil and the fennel seeds in a large skillet over medium heat until the fennel is fragrant, one to two minutes. Add the Halloumi to the pan and sear until deeply browned, about two minutes on each side. Remove the pan from the heat and transfer the Halloumi to a plate and set aside.
Slice off the very top and bottom from each piece of citrus. Carefully run your knife around the fruit to remove the peel and white pith. Cut the fruit into 1/4-inch-thick slices, discarding any seeds.
In a small bowl, whisk together the honey and Aleppo.
Arrange alternating slices of the citrus, fennel, and Halloumi on a serving platter. Drizzle with the remaining two tablespoons olive oil and squeeze the lemon on top.
Finish with a ribbon of the Aleppo honey—feel free to reserve some for serving on the side. Sprinkle with the pistachios and flaky salt, and tuft with the fennel fronds, if you have them, and the mint. Serve immediately.
Excerpted from Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian by Eden Grinshpan. Copyright © 2025 by Eden Grinshpan. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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