- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 3 serves veg or fruit
Elevate your salad game with our honey-mustard roasted pear and halloumi salad. Succulent pears combined with golden halloumi are the perfect harmony of sweet and savoury.
- Serves4
- Cook time40 minutes
- Prep time10 minutes
Ingredients
- 4 William Bartlett pears, cored, quartered
- 2 red onions, cut into wedges
- 1 1/2 tbs wholegrain mustard
- 1/4 cup (90ml) honey
- 1 tbs white wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 180g haloumi, thickly sliced
- 1/2 bunch kale, trimmed, leaves torn
- 1/4 cup (60ml) lemon juice
- 2 spring onions, thinly sliced
- 1/3 cup flat-leaf parsley leaves
- 1/3 cup mint leaves
Nutritional information
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
Preheat oven to 220°C. Line a roasting pan with baking paper. Place the pear and onion in the lined pan. Whisk the mustard, honey, vinegar and 1 tbs oil in a small bowl. Season. Pour over the pear mixture and toss until well combined. Roast, turning occasionally, for 30 mins or until the pear mixture caramelises.
Step 2
Heat 1 tbs remaining oil in a large non-stick frying pan over medium heat. Add the haloumi and cook, turning occasionally, for 4-6 mins or until golden and crisp.
Step 3
Place the kale in a large bowl. Add the lemon juice, spring onion, parsley, mint and remaining oil. Season and gently toss to combine.
Step 4
Arrange the kale mixture on a serving platter with the pear mixture. Top with the haloumi to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftover kale in a sealable bag lined with paper towel in the fridge for up to 5 days. Use it to make the quick midweek meal at coles.com.au/kalespirals.
Honey-mustard roasted pear & haloumi salad
- Serves4
- Cook time40 minutes
- Prep time10 minutes
Ingredients
- 4 William Bartlett pears, cored, quartered
- 2 red onions, cut into wedges
- 1 1/2 tbs wholegrain mustard
- 1/4 cup (90ml) honey
- 1 tbs white wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 180g haloumi, thickly sliced
- 1/2 bunch kale, trimmed, leaves torn
- 1/4 cup (60ml) lemon juice
- 2 spring onions, thinly sliced
- 1/3 cup flat-leaf parsley leaves
- 1/3 cup mint leaves
Description
Elevate your salad game with our honey-mustard roasted pear and halloumi salad. Succulent pears combined with golden halloumi are the perfect harmony of sweet and savoury.
Method
Step 1
Preheat oven to 220°C. Line a roasting pan with baking paper. Place the pear and onion in the lined pan. Whisk the mustard, honey, vinegar and 1 tbs oil in a small bowl. Season. Pour over the pear mixture and toss until well combined. Roast, turning occasionally, for 30 mins or until the pear mixture caramelises.
Step 2
Heat 1 tbs remaining oil in a large non-stick frying pan over medium heat. Add the haloumi and cook, turning occasionally, for 4-6 mins or until golden and crisp.
Step 3
Place the kale in a large bowl. Add the lemon juice, spring onion, parsley, mint and remaining oil. Season and gently toss to combine.
Step 4
Arrange the kale mixture on a serving platter with the pear mixture. Top with the haloumi to serve.