Halloumi And Pear Salad Recipes

Steps:

• Shred rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on a flat surface, so for presentation, use a plate rather than a bowl).
• Halve cherry tomatoes, arrange on top of salad.
• Mix olive oil and balsamic vinegar, drizzle on top of the salad. Season with salt and pepper, if you prefer.
• Peel pear(s) and cut into small cubes. Heat butter in a pan and cook pear cubes until warm and soft. Let cool a little and pour on top of the salad.
• Slice halloumi cheese (soak in cold water first for 5-20 minutes if you want to reduce the saltiness). Heat butter in a pan and fry the slices until browned on both sides; arrange on top of the salad.
• Serve immediately while the cheese is still warm.

Steps:

• Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
• Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
• Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
• Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
• Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

Steps:

• Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
• In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
• Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.