Haloumi salad with radicchio, pear, Brazil nuts and walnuts
Haloumi salad with radicchio, pear, Brazil nuts and walnuts
Ingredients
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp olive oil
- 180g haloumi, sliced into 1/2 cm thick slices
- 2 green pears, thinly sliced
- 2 1/2 cups rocket
- 1 cup radicchio leaves, torn apart
- 1/4 cup roasted Brazil nuts, roughly chopped
- 1/4 cup roasted walnuts, roughly chopped
- juice of half a lemon
Method
- Combine balsamic vinegar and honey in a small saucepan. Cook over medium heat until it boils and reduces slightly. Remove from heat and set aside to cool and thicken.
- Heat oil in a large frying pan over medium heat. Add haloumi and cook for 4-5 minutes on each side or until golden and melted.
- Meanwhile, combine pears, 2 cups rocket, radicchio, half the Brazil nuts and half the walnuts in a large bowl. Squeeze lemon juice over salad and toss to coat
- Lay salad onto a serving plate and top with haloumi and remaining nuts. Drizzle over balsamic glaze and top with remaining rocket.
Tips
For the best results, leave your haloumi to cook low and slow! This is how you achieve the beautiful golden crunch on the outside and a gooey interior.Credit
Recipe developed by Sprout (https://sprout.edu.au/) for Nuts for Life| Nutrients per serve | |
| Energy | 1,725kJ |
| Protein | 13.9g |
| Fat | 25.3g |
| Saturated fat | 7.6g |
| Carbohydrate | 27.1g |
| Sugars | 27g |
| Dietary fibre | 5.7g |
| Sodium | 1,360mg |
For information purposes only. ©2024 Nuts for Life