Buh-bye November, enough with the turkeys and pumpkins, we’re rolling ahead in full-on holiday mode. But first, a festive little 𝒉𝒂𝒍𝒍𝒐𝒖𝒎𝒊, 𝒑𝒐𝒎𝒆𝒈𝒓𝒂𝒏𝒂𝒕𝒆 & 𝒑𝒆𝒂𝒓 𝒔𝒂𝒍𝒂𝒅 to clear the palate and make way for all the naughty indulgences coming our way!
The salty halloumi cheese, tart pomegranate seeds and sweet pear come together beautifully in this dish. Drizzle with our White Balsamic Dressing and you've got a winner whether you're serving it as a starter, a side or as a lunch. xoxo Kirsty
Ingredients for 4 servings:
1 handful hazelnuts
1 tablespoon honey
1 bag of lettuce leaves or one head of lettuce. We used baby kale, but arugula (rocket) or any other leaf would do nicely.
12 slices (roughly 4oz. or 115g) halloumi cheese
seeds of 1 pomegranate (for a good way to de-seed pomegranate see Notes below)
1 pear, thinly sliced
For the White Balsamic Dressing:
3 tablespoons (45ml) white balsamic vinegar
1 tablespoon Dijon mustard
pinch of garlic powder
2 tablespoons extra virgin olive oil
3 tablespoons (45ml) grapeseed oil
1/2 teaspoon drop of honey
1/4 teaspoon salt
a few grinds of the pepper mill
Preheat the oven to 350F (180C). Toss the hazelnuts with the honey, and bake for 8 minutes, tossing halfway. Set aside to cool.
Lay out four salad plates or one large platter. Heat a cast iron skillet, or heavy frying pan, over medium heat. When the pan is hot, place the halloumi slices in it. Don’t move them around, allow them to brown on one side before flipping over, about 2-3 minutes.
Meanwhile, arrange the lettuce leaves on the plates, or platter. Slice the pear into thin sections. When the halloumi is ready, arrange it on top of the lettuce leaves, add the pear slices, and sprinkle over pomegranate seeds and hazelnuts.
To make the dressing, add all the ingredients to a jar with a tight fitting lid and shake well until it has emulsified.
Serve whilst the halloumi is still warm, with a drizzle of dressing and extra on the side.
