High country muster

About this recipe

Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad. It’s one of my favourite salads to serve as a starter. It also makes a terrific lunch dish served with some crusty bread. 

Buy walnuts in small quantities when you need them so they don't sit around in the cupboard going rancid (rancid nuts taste foul and are also bad for you). If you do have any left over, store them in the fridge or freezer. They will keep fresh for up to six months in the fridge and a couple of years in a sealed container in the freezer, and can be used straight from the freezer. 

Pear, Walnut and Haloumi Salad

Prep time:  15 mins
Cook time:  10-20 mins
Serves: 6 as a starter

Ingredients

4 tbsp neutral oil (eg grapeseed)

1 cup fresh walnut pieces

2 just ripe pears

juice of ½ lemon

250g haloumi, thinly sliced

6 handfuls (150g) fresh watercress sprigs or baby spinach leaves

2 avocados, cut into chunks (optional)

salt and ground black pepper

Method

Heat 3 tbsp of the neutral oil in a frypan and fry the walnuts over a medium heat until lightly browned – about 2-3 minutes. Lift out of the oil with a slotted spoon and drain on a paper towel. Reserve the oil to dress the salad. Alternatively, roast them dry on an oven tray at 180°C for 12-15 minutes. 

Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice. 

Heat the remaining 1 tbsp oil in a frypan over a high heat. Fry the haloumi slices until they are golden on both sides. 

Place watercress or spinach in a large mixing bowl. Add the pears and their juices, the walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the fried haloumi and the avocado, if using. Season to taste with salt and pepper then toss gently. Transfer to a serving bowl or individual plates to serve.