Catering to someone with different tastes or restrictions to what they eat, such as a vegetarian or vegan, can be a challenge. If you’re a steak lover out to impress a herbivore – we reckon this fancy-but-not-too-tricky recipe by Annabel Langbein should do the trick!
Pear, Walnut & Haloumi Salad
Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad. I prefer to use Cypriot-style haloumi as it holds its shape nicely.
Prep time:15 mins. Cook time:10-20 mins
Serves:6 (downsize the ingredients below or enjoy an extra helping)
as a starter 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
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.
Worried that your eating habits may deter a potential love interest? You’ll find some reassurance from our foodie poll results from 2014…