White Nectarine, Pecan & Haloumi salad
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 2-4
- 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
- Prepare all vegetables as above and add to a large salad bowl
- Mix well
- Bring a frypan to medium-high heat
- Coat pan well with butter
- Slice haloumi block lengthways
- Once hot, add both pieces to pan
- Continue to move pan gently around
- Cook 1-2mins each side and remove once golden
- Transfer haloumi to a board and slice or dice as preferred to distribute through salad
- Once haloumi is added, dress with remaining ingredients and season to taste
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/
3.4.3177