When you need a quick, refreshing salad that will fill you up this one definitely hits the spot.
Recipe by Annabel Langbein and adjusted by me.
Makes: Enough for 2 people
What you need:
– 3 big handfuls or cups of baby spinach
– 1 just ripe pear
– 4 Tbsp olive oil
– Juice of 1/2 lemon
– 1/2 cup walnuts
– 180g Haloumi, sliced
– 1 Avocado diced
– Salt and pepper
Heat 3 tbsp of oil in a frypan and fry the walnuts over a medium heat until lightly browned – about 2-3 minutes. Lift out of the oil with a slotted spoon and drain on a paper towel. Reserve the oil to dress the salad. Alternatively, roast them dry on an oven tray at 180°C for 12-15 minutes.
Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice.
Heat the remaining 1 tbsp oil in a frypan over a high heat. Fry the haloumi slices until they are golden on both sides.
Place spinach in a large mixing bowl. Add the pears and their juices, the walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the fried haloumi and the avocado, if using. Season to taste with salt and pepper then toss gently. Transfer to a serving bowl or individual plates to serve.