We've got your ideal salad sorted. A combination of sweet and salty flavours with a delicious crunch, say less.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
3 William Bartlett pears, sliced lengthways
180g haloumi, cut into 1cm-thick slices, halved diagonally
2 tbs lime juice
2 tsp maple syrup
2 tbs extra virgin olive oil
1 red onion, cut into thin wedges
250g punnet cherry truss tomatoes, halved
150g baby spinach leaves
1/3 cup (40g) pecans, toasted, coarsely chopped
crusty bread, to serve
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Method
Step 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.
Step 2
Meanwhile, combine lime juice, maple syrup and oil in a large bowl. Season with salt and pepper.
Step 3
Add pear, haloumi, onion, tomato, spinach and pecans to the dressing. Toss to combine. Divide among serving bowls and serve with crusty bread.
180g haloumi, cut into 1cm-thick slices, halved diagonally
2 tbs lime juice
2 tsp maple syrup
2 tbs extra virgin olive oil
1 red onion, cut into thin wedges
250g punnet cherry truss tomatoes, halved
150g baby spinach leaves
1/3 cup (40g) pecans, toasted, coarsely chopped
crusty bread, to serve
Description
We've got your ideal salad sorted. A combination of sweet and salty flavours with a delicious crunch, say less.
Method
Step 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.
Step 2
Meanwhile, combine lime juice, maple syrup and oil in a large bowl. Season with salt and pepper.
Step 3
Add pear, haloumi, onion, tomato, spinach and pecans to the dressing. Toss to combine. Divide among serving bowls and serve with crusty bread.
