About this recipe
Throwing some colours and delicious flavours into this quick salad recipe – you can easily make this completely plant based by using marinated tempeh or tofu instead of halloumi to maintain the texture and umami flavour of the cheese.
I tend to use nuts and seeds in most of my meals to pack in extra fibre, protein and importantly “texture”. The mouth feel and pleasure of eating derives from a combination of textures and flavours that we can achieve by using a variety of ingredients
Photo Credit: Hope Pointing
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- 4 Apricots, de-stoned and cut into quarters
- 2 Tsp honey
- 2 Tbsp extra virgin olive oil
- 1 Block of halloumi cheese, cut into 1cm thick slices
- Handful of fresh mint, finely chopped
- Handful of pecans (any nuts work well)
- 2 Large handfuls of rocket, spinach or salad leaves
- 2 Tbsp pomegranate seeds
- Salt and black pepper
Begin by pan roasting the apricot quarters by cooking them in a non-stick frying pan on medium to high heat with 1 tbsp olive oil and a generous sprinkling of black pepper.
Fry for 5-10 minutes, turning half way through until golden on the outside and beginning to soften. Remove from the heat and set aside on a plate.
In the same pan, place the slices of halloumi in the pan and cook for 2-3 minutes on each side until golden. Remove from the heat and leave to cool slightly.
In a mixing bowl, gently toss the salad leaves, chopped mint, pomegranate and pecan in the remaining 1 tbsp olive oil and a pinch of salt (the halloumi is already quite salty so you really don’t need much).
Once mixed, on a large plate or platter, layer up the salad leaves with the apricot and halloumi slices, taking care not to squash the apricot as it may be a little fragile.