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 large 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
⅓ cup (40g) pecans, toasted, coarsely chopped
crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
