Make the most of pear season while it lasts. A perfect salad as we approach the warmer months of the year, great as a side dish for a BBQ, but just as good on its own!
Salad
1/4 cup pine nuts
1 tsp olive oil
300 g Haloumi cut into slices
3 pears peeled and cut into quarters
2 lge handfuls of rocket leaves
1 cup semi-dried tomatoes
2 tbsp Spanish onion thinly sliced
Dressing
1 tbsp balsamic vinegar
juice of 1/2 orange
Directions
Salad
1
Preheat oven to 180 degrees Celsius.
2
Place pine nuts on a lined baking tray and bake for 5 minutes, or until the pine nuts begin to brown.
3
Heat a frypan over a medium heat.
4
Fry the pears on each side until they begin to brown. Set aside.
5
Turn the heat to medium-high and fry the haloumi on each side until it is slightly charred on each side. Set aside.
6
Combine all salad ingredients in a large bowl and mix well. Serve into 2-4 bowls.
Dressing
7
Combine all dressing ingredients in a bowl.
8
Drizzle over the salad and enjoy!
Ingredients
Salad
1/4 cup pine nuts
1 tsp olive oil
300 g Haloumi cut into slices
3 pears peeled and cut into quarters
2 lge handfuls of rocket leaves
1 cup semi-dried tomatoes
2 tbsp Spanish onion thinly sliced
Dressing
1 tbsp balsamic vinegar
juice of 1/2 orange
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