Haloumi and pawpaw salad

Serves 6 as a side Ready in 10 mins

250g haloumi

3 Tbsp lemon or lime juice

2 Tbsp extra virgin olive oil

2 justripe pawpaws or papayas

2 justripe avocados

6 handfuls baby spinach

1 cup walnut pieces, toasted

3 Tbsp neutral oil flaky salt and ground black pepper, to taste

Method

Cut haloumi into slices about 1cm thick. Mix with 1 Tbsp of the lemon or lime juice and allow to stand for 5 minutes. Heat oil in a frypan and cook haloumi over mediumhigh heat until golden on both sides (about 12 minutes each side — the timing will depend on the brand of haloumi). Drain on paper towels.

Peel and deseed the pawpaws or papayas and cut into 2cm chunks. Peel, deseed and slice the avocados. Toss both in a serving bowl with the baby spinach, walnuts and haloumi.

Mix neutral oil with the remaining 2 Tbsp lime or lemon juice and drizzle over the salad, then season to taste with salt and ground black pepper and serve immediately.

Annabel says: The contrasting salty and sweet flavours and creamy and crunchy textures here work wonderfully together.