Tag Archives: nuts

Haloumi Pecan Salad

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One of the best things about having the Christmas holiday season during the summer heat is that after a day or two of serious indulgence you start to yearn for a big cool crunchy salad. I haven’t decided whether this compensates for the lack of snow, but it does make it a bit easier to curb that excess!

Haloumi Pecan Salad

This salad is great as a side dish or a main meal.  I only use bacon in it when it is the main, but it is an optional extra.

Recipe

  • 150g peppery rocket / baby spinach mix
  • 1/2 small red onion very finely sliced
  • 75g pecans, roughly chopped
  • seeds from half a pomegranate
  • 100g haloumi
  • 2 rashers bacon, chopped (optional)

Dressing

  • 2 T olive oil
  • 1 T white balsamic vinegar
  • 1/2 t honey
  • 1 t seeded mustard
  • salt and pepper to taste

Place the greens into a large flat bowl.  Fry bacon until just crisp and spread over the greens with the onion. Cut pomegranate in half.  Pull the outer  skin away and gently tease the seeds away from the inside pith. Layer seeds and pecans over the salad, reserving some for garnish.

Mix dressing ingredients together and set aside until needed.

Once all other ingredients are prepared, it is time to prepare the haloumi.  I have found a new brand of haloumi that I love. This is saltier than other brands that I know but it has a lovely flavour and texture. As with any haloumi, you need to serve it as soon as it’s cooked or it will toughen (although if you do find it has toughened up before you are ready to serve, you can zap it quickly in the microwave to soften it up again).

Haloumi Alambra

Cut the haloumi into 1/2cm thick slices.  Fry in dry non-stick frypan on medium high heat until beginning to brown. Flip over and cook until the second side begins to brown.  The second side will cook more quickly.  Remove from heat immediately and cut into 1cm wide strips. Add to salad.

Give the salad a quick toss with just enough dressing to moisten, garnish with pecans and pomegranate, and serve immediately. For a main meal I serve with lebanese bread that has been lightly oiled, sprinkled with herbs and crisped in the oven. Delish!

Haloumi Pecan Salad2

Pecan and Green Leaf Salad

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This salad has a lovely combination of both flavour and texture.  In summer I would serve this as the main meal with a slice of fresh crusty bread on the side.  In winter I use it as a generous sized side dish with some poached or sauteed chicken and toasted sourdough bread.

The portions in this recipe are for a winter side dish.

Recipe

  • 100 g fresh mixed spinach and rocket leaves
  • 1 bunch broccolini, steamed until just cooked
  • 1/2 sm red onion, finely sliced
  • 1 roasted capsicum, peeled and sliced thinly
  • 3 lg pieces sun-dried tomato, finely diced
  • 3 T toasted pepitas
  • handful of pecans, chopped
  • 50 g parmesan cheese, shaved

Mix all ingredients together.  Add salad dressing just before serving. Use just enough dressing to lightly coat the salad.

Salad Dressing

  • 2 T olive oil
  • 1 1/2 T balsamic vinegar
  • 1 t honey
  • 1/2 t dried oregano
  • salt, pepper to taste

Mix all ingredients well.