Charred radic­chio, pear, haloumi and hazel­nut salad

donna hay - Fresh + Light - - Fresh Winter Salads -

2 ta­ble­spoons ex­tra vir­gin olive oil

225g haloumi, cut into slices

2 x 200g radic­chio, cut into quar­ters

¼ cup (60ml) bal­samic glaze

2 Corella pears, cored and cut into wedges

2 x 400g cans len­tils, rinsed and drained

½ cup (35g) toasted hazel­nuts, roughly chopped sea salt and cracked black pep­per mi­cro (baby) pur­ple basil leaves, to serve Heat half the oil in a large fry­ing pan over high heat. Add the haloumi and cook for 1–2 min­utes, turn­ing, or un­til golden. Re­move from the pan, set aside and keep warm. Add the re­main­ing oil to the pan, add the radic­chio and cook for 2 min­utes on each side or un­til charred. Pour over half the bal­samic glaze, add the pears and cook for 1 minute or un­til just warmed through. Re­move from the pan, set aside and keep warm.

Add the len­tils to the pan and cook, stir­ring, for 2 min­utes to warm through. Di­vide the len­tils, radic­chio, haloumi and pear be­tween plates. Top with the hazel­nut, re­main­ing bal­samic glaze, salt, pep­per and basil to serve. SERVES 4.

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