Grilled halloumi, pickled pear and walnut salad
with manuka honey dressing
Serves 4
3 firm pears ½ cup (125ml) apple cider vinegar 2 tablespoon raw sugar 1 ½ teaspoons fine sea salt 1 bay leaf
Dressing
½ teaspoon Dijon mustard 1 tablespoon True Honey Co. Manuka Honey 2 tablespoon lemon juice 3 tablespoon extra-virgin olive oil fine sea salt and freshly ground black pepper
Olive oil 1 packet halloumi, sliced into 8 pieces 2 handfuls watercress or rocket leaves ½ cup (40g) walnuts, lightly toasted
Slice pears into thin rounds using a mandolin or sharp knife. Transfer to a shallow ceramic or glass bowl. Combine apple cider vinegar, sugar, salt and bay leaf in a small saucepan and bring to the boil, stirring to dissolve sugar. Immediately remove from the heat and pour over pears. Mix well and set aside until cool, stirring occasionally.
Spoon mustard and honey into a small jar and mix to combine. Add lemon juice, olive oil, salt and pepper, screw on the lid and shake well to combine.
Heat a little olive oil in a frying pan over medium-high heat and grill halloumi on both sides, until golden. Chop into bite-sized pieces.
To serve, drain pickled pears and divide among 4 plates. Top with watercress or rocket, crumble over a few walnuts and evenly divide halloumi between plates. Drizzle a little manuka honey dressing over each and serve immediately.
Emma Galloway is a chef, food blogger and author of My Darling Lemon Thyme.