Marie Claire (South Africa) - - FOOD -



4 large hand­fuls

of wa­ter­cress 1 pun­net of cherry or baby

plum toma­toes, halved 1 red onion, finely sliced 2 large av­o­ca­dos, sliced 1 hand­ful of pine nuts or pump­kin or sun­flower seeds ½ a large pa­paya

1 tsp ghee 250g hal­loumi, sliced 1 cm thick (seek out 100% sheep or goats’ milk va­ri­eties for a bet­ter flavour) sea salt and black pep­per


4 tbsp ex­tra vir­gin olive oil a squeeze of raw

runny honey 1½ tbsp ap­ple cider vine­gar

or lime or lemon juice

Method 1 Snip the wa­ter­cress into bite-sized pieces and ar­range it on a large, at serv­ing dish. 2 Scat­ter the toma­toes, onion and avo­cado over the bed of wa­ter­cress and sprin­kle over a touch of sea salt (not too much as the hal­loumi is salty). 3 Toast the pine nuts in a dry fry­ing pan, then set aside. 4 Halve the pa­paya and scoop out the seeds (you can keep the seeds to add to smooth­ies or salad dress­ings – they taste like radishes so use spar­ingly). Us­ing a large spoon, scoop out thick sliv­ers of the pa­paya esh and pile on to the salad. If you’re strug­gling to make it look nice, then try slic­ing or cub­ing the fruit.

5 Heat the ghee to a high tem­per­a­ture in a large fry­ing pan and fry the hal­loumi slices in batches for about a minute on each side, un­til each piece takes on a golden brown colour – keep your eye on them, too long and they toughen up. Lay the hot hal­loumi across the salad. 6 Sprin­kle over the toasted pine nuts, driz­zle with the dress­ing and a good grind­ing of black pep­per, then tuck in while the hal­loumi is still hot.

Serves 4

HAPPY, HEALTHY SNAPS Jas­mine and Melissa’s Instagram ac­count is full of bright, beau­ti­ful im­ages of their recipes and colour­ful lives


The Art of Eating

Well by Melissa and Jas­mine Hem­s­ley (R506, Ebury Press)

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