Grilled pear and haloumi salad

Cooking Salads Grilled pear and haloumi salad

The sweetness of the grilled pears match the crispy, salty haloumi for a simple yet stunning side dish.

Lables: Egg free Fish free Shellfish free
  1. Spray pear and haloumi with canola oil spray. Heat a barbecue or chargrill pan on high heat. Add pear and haloumi and cook for 1-2 mins each side or until charred.
  2. Meanwhile, combine lime juice, maple syrup and oil in a large bowl. Season with salt and pepper.
  3. Add pear, haloumi, onion, tomato, spinach and pecans to the dressing. Toss to combine. Divide among serving bowls and serve with crusty bread.

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3 large William Bartlett pears, sliced lengthways
180g haloumi, cut into 1cm-thick slices, halved diagonally
2 tbsp lime juice
2 tsp maple syrup
2 tbsp extra virgin olive oil
1 red onion, cut into thin wedges
250g punnet cherry truss tomatoes, halved
150g baby spinach leaves
1/3 cup pecans, toasted, coarsely chopped
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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