Pear, Walnut and Haloumi Salad
Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad.
as a starter
Salads & Sides
Quick & Easy
4 tbsp neutral oil
1 cup walnut pieces
2 just-ripe pears
1/2 lemon, juice of
250 g halloumi cheese, thinly sliced
6 handfuls of fresh watercress sprigs or baby spinach leaves
2 avocados, cut into chunks (optional)
salt and freshly ground black pepper
Heat 3 tbsp of the neutral oil in a frypan and fry the walnuts over a medium heat until lightly browned – about 2-3 minutes.
Lift out of the oil with a slotted spoon and drain on a paper towel.
Reserve the oil to dress the salad.
Alternatively, roast them dry on an oven tray at 180°C for 12-15 minutes.
Halve and core the pears and slice each half into 6-8 wedges.
Place in a mixing bowl and toss gently with the lemon juice.
Heat the remaining 1 tbsp oil in a frypan over a high heat.
Fry the haloumi slices until they are golden on both sides.
Place watercress or spinach in a large mixing bowl.
Add the pears and their juices, the walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the fried haloumi and the avocado, if using.
Season to taste with salt and pepper then toss gently.
Transfer to a serving bowl or individual plates to serve.