Ingredients (use organic ingredients where possible)
Serves 4 people
1 pack of halloumi (200-250g), sliced
1 teaspoon of ghee to fry the halloumi (or you could grill/griddle your halloumi)
1 medium punnet of cherry or baby plum tomatoes, halved
4 huge handfuls of watercress
1 medium red onion, finely sliced
1 medium ripe papaya or half a large one
1 large ripe Hass avocado (the one with the black skin), flesh scooped out and sliced
1 handful of pine nuts, or substitute pumpkin/sunflower seeds
Extra virgin olive oil
Unpasteurised/raw apple cider vinegar, or lime or lemon juice
Sea salt and black pepper
A squeeze of raw runny honey
- Take a large flat serving dish and distribute the watercress (you can roughly snip into the stems a little for slightly more elegant eating).
- Scatter the tomatoes, onion and avocado over the bed of watercress and sprinkle on a touch of sea salt if desired (not too much as the halloumi is salty, remember!).
- Gently toast the pine nuts in a dry frying pan and set aside.
- Halve the papaya and scoop out the seeds (you can keep the seeds to add to smoothies or salad dressings – beware though, they taste like radish!).
- Using a flattish spoon, scoop out thick slivers of the papaya flesh and pile onto the salad. If you’re struggling to make it look nice then try slicing or cubing the fruit.
- Ask everyone to be seated as this salad is best consumed when the halloumi is hot from the griddle/pan.
- Heat the ghee to a high temperature in a large frying pan and lay down the halloumi slices without overcrowding (you might have to do this in batches if your pan is too small).
- Fry the halloumi for approximately a minute on each side until each piece takes on a golden brown colour – keep your eye on them!
- Lay them across the salad.
- At the table, sprinkle over the pine nuts, drizzle over a generous amount of olive oil, a squeeze of honey, a splash of vinegar and a good grinding of black pepper – ask guests to tuck in and help themselves.www.hemsleyandhemsley.com