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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.


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