Papaya and Halloumi Salad

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

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