Paul Rowan and Wendy Adams' halloumi, pear and walnut salad recipe - 6 September
Pan fried halloumi with roasted pear and walnut salad
Pan Fried Halloumi with Roasted Pear and Walnut Salad
Time: 30 mins
Serves: 2
Costs: $15
Ingredients
150g homemade or Zany Zeus Halloumi
2 firm pears cut into segments, pips removed but skin on, and a
little olive oil to roast
75g walnuts tossed in a pan to warm
Dressing
Tossed salad leaves
50g raspberries - pureed (frozen are fine)
200ml oil (I use peanut)
1 tablespoon manuka honey
1 teaspoon Dijon mustard
Pinch salt and pepper
Method
Toss pears in olive oil and seasoning and roast at 265
deg. til browned, approx 8 mins. Puree dressing ingredients
together, add a little water if required. Toss salad leaves and
walnuts in dressing, lay on centre of plate, topping with pan-fried
halloumi pieces. Dress pears around the salad and drizzle over any
dressing left. Garnish with fresh Italian (flat leaf) parsley.
