PAPAYA, HALLOUMI AND WATERCRESS SALAD
FOR THE SALAD
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
FOR THE DRESSING
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.
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)