PEAR, WALNUT & HALOUMI SALAD
This is a very tasty salad that is also OK a day after making it. Make sure the pears are not fully ripe as they tend to go mushy if they are.
I often eat a salad as a main meal, and I love all the ingredients in this salad. It is also quite healthy though the Haloumi, which is one of my favourites, has a high amount of fat in it.
You could use this as an accompaniment for a meal if the idea of just a salad does not "cut it" for you, though this is quite filling.
When you buy walnuts, at some spice shops, you can buy broken bits and these are always cheaper than full walnuts, and perfectly OK for salads, and also I use these in cooking as well.
If you grow vegetables, spinach is a very easy one to grow and having your own spinach, and picking it just before you make this salad, makes it that much more appealing as you know it has not been smothered in chemicals.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 2 -3 servings
Ingredients
¾ cup walnut pieces
2 small just ripe pears
180g packet Haloumi -cut into thin slices
Juice of ½ lemon
100g Baby spinach (or watercress)
1 avocado (optional)
Method
Heat a bit of oil and fry the walnuts on medium heat till they are lightly browned - this will take about 2-3 minutes.
Drain them on some paper towel.
Halve the pears, core them and cut each half into 6-8 wedges. Put them in a big bowl and toss with the lemon juice.
Heat a bit of oil and fry the sliced haloumi on a high heat turning each piece over when they are slightly browned. Take care not to burn it - Haloumi is a chewy cheese and is also high in salt content.
Add the spinach, walnuts, and a bit of the oil to the pears in the bowl.
Then add the haloumi and avocado (I put a bit of lemon juice on the avocado to stop it from discolouring)
Add some pepper to taste, toss it gently, and serve at once.
Although it is perhaps nicer with the Haloumi being a bit warm, this salad is still OK the next day when the Haloumi is cold, but I would take it out of the fridge about an hour before you want to eat it - depending on the weather.
I often eat a salad as a main meal, and I love all the ingredients in this salad. It is also quite healthy though the Haloumi, which is one of my favourites, has a high amount of fat in it.
You could use this as an accompaniment for a meal if the idea of just a salad does not "cut it" for you, though this is quite filling.
When you buy walnuts, at some spice shops, you can buy broken bits and these are always cheaper than full walnuts, and perfectly OK for salads, and also I use these in cooking as well.
If you grow vegetables, spinach is a very easy one to grow and having your own spinach, and picking it just before you make this salad, makes it that much more appealing as you know it has not been smothered in chemicals.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 2 -3 servings
Ingredients
¾ cup walnut pieces
2 small just ripe pears
180g packet Haloumi -cut into thin slices
Juice of ½ lemon
100g Baby spinach (or watercress)
1 avocado (optional)
Method
Heat a bit of oil and fry the walnuts on medium heat till they are lightly browned - this will take about 2-3 minutes.
Drain them on some paper towel.
Halve the pears, core them and cut each half into 6-8 wedges. Put them in a big bowl and toss with the lemon juice.
Heat a bit of oil and fry the sliced haloumi on a high heat turning each piece over when they are slightly browned. Take care not to burn it - Haloumi is a chewy cheese and is also high in salt content.
Add the spinach, walnuts, and a bit of the oil to the pears in the bowl.
Then add the haloumi and avocado (I put a bit of lemon juice on the avocado to stop it from discolouring)
Add some pepper to taste, toss it gently, and serve at once.
Although it is perhaps nicer with the Haloumi being a bit warm, this salad is still OK the next day when the Haloumi is cold, but I would take it out of the fridge about an hour before you want to eat it - depending on the weather.
Comments
Post a Comment