White Nectarine, Pecan & Haloumi salad
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yield: 2-4
 
Ingredients
  • 2 generous handfuls baby spinach leaves, roughly chopped
  • 3 medium red radishes, sliced and cut into 'sticks' lengthways
  • 1 cucumber, peeled and diced
  • 1 handful snow pea sprouts, roughly chopped
  • ¼ small red onion, finely sliced
  • 15 green beans, topped, tailed and roughly chopped
  • ¼ cup fresh mint leaves, roughly chopped
  • ¼ cup fresh coriander leaves, roughly chopped
  • ½ small avocado, flesh scooped out and diced
  • 1 medium tomato, cut into thin wedges
  • ¼ cup unsalted pecans, roughly chopped
  • 2 white nectarines, cut into thin wedges
  • 150g haloumi
  • Butter, to cook
  • Drizzle of extra virgin olive oil, to taste
  • Dash of caramelised vinegar, to taste
  • Salt and pepper, to taste
Instructions
  1. Prepare all vegetables as above and add to a large salad bowl
  2. Mix well
  3. Bring a frypan to medium-high heat
  4. Coat pan well with butter
  5. Slice haloumi block lengthways
  6. Once hot, add both pieces to pan
  7. Continue to move pan gently around
  8. Cook 1-2mins each side and remove once golden
  9. Transfer haloumi to a board and slice or dice as preferred to distribute through salad
  10. Once haloumi is added, dress with remaining ingredients and season to taste
Notes
Reserve salting your dish until the haloumi is mixed through so you know how much/little to add.
Recipe by Nadia Felsch at https://nadiafelsch.com/2019/02/04/white-nectarine-pecan-haloumi-salad/