INGREDIENTS FOR THE SALAD
2 firm, ripe pears
Juice of half a lemon
120g rocket leaves, trimmed
120g spinach, or any other lettuce, trimmed
2 tablespoons roasted pine nuts
1 tablespoon olive oil
1/2 tablespoon Balsamic vinegar
salt to taste
INGREDIENTS FOR THE HALLOUMI CHEESE
250g Halloumi cheese
2 thyme sprigs
1 tablespoon of olive oil
1/2 tablespoon of Balsamic vinegar
METHOD FOR THE HALLOUMI CHEESE
1- Drain the halloumi and cut it into cubes. Pat the cubes very dry with paper towels.
2- Heat 2 tablespoons of olive oil in a pan over medium heat. When hot, add the cubes of halloumi and fry for a few minutes until they are well brown. Turn them, they must be perfectly brown on all sides. They should be a nice golden colour for the best flavour.
3- Transfer the halloumi cubes to a bowl and add 2 tablespoons of olive oil, Balsamic vinegar and thyme sprigs. Let it marinate for 1 hour.
4- Thread the halloumi onto the skewers and serve them with the salad.
METHOD FOR THE SALAD
1- Toast the pine nuts spreading them on a baking pan in the oven for a few minutes until golden brown. Shake them half-way through to toast evenly. Allow them to cool before using them in the salad.
2- Core and slice the pears lengthwise and put into a serving bowl with the lemon juice.
3- In a big bowl put the rocket leaves, the spinach leaves, and pine nuts.
4- In a small bowl whisk together olive oil, Balsamic vinegar, and salt to taste to make a vinaigrette.
5- To the leaves add the pears and your vinaigrette.
6- Gently toss the salad with your hands and serve.
– For more flavor add 1 teaspoon of chopped thyme to the vinaigrette.
– I think pears and Halloumi cheese make a great combination so stick to the pears !