Here’s the last recipe from Annabel Langbein The Free Range Cook which finishes on ABC1 this week, appropriately enough with an episode themed around the annual sheep muster. This week Annabel is sharing this recipe from the show with you for Pear, Walnut and Haloumi Salad. It’s a great anytime starter. Congratulations to Annabel, the series was great and I’ve thoroughly enjoyed it, as I’m sure you have too!
Pear, Walnut and Haloumi Salad
Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad. Annabel prefers to use Cypriot-style haloumi as it holds its shape nicely.
Prep time 15 mins
Cook time 10-20 mins
Serves 6 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.
A very big thanks to Annabel for generously sharing a recipe each week throughout the series with you on Inside Cuisine. Remember Annabel’s fantastic cookbook The Free Range Cook has all the recipes from the series. If you’re looking for a cookbook to give this Christmas I can really recommend it – I’ve already got my copy! Happy cooking. Good eating.