Name: Warm halloumi with radish, apple & pecan salad
Cook time: 18 min
Total time: 38 min
Yield: 8
Cuisine: Greek
Ingredients: juice 3 limes; 1 tbsp wholegrain mustard; 3 tbsp honey; 3 eating apples cored and thinly sliced; 2 pears cored and sliced into matchsticks; 3 tbsp olive oil; 4 x 250g packs halloumi cheese each block sliced into three; 300g radish thinly sliced; 2 carrots peeled and sliced into matchsticks; 100g pecan roughly chopped; 140g lamb's lettuce

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Warm halloumi with radish, apple & pecan salad

Warm halloumi with radish, apple & pecan salad

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 18 mins

A star rating of 4.3 out of 5.6 ratingsRate

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An easy dinner solution that will feed a crowd, but still feel a bit special

Easily doubled

Easily halved

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Baileys cheesecake

A star rating of 4.4 out of 5.43 ratings

Ingredients

Nutrition

Units:

MetricUS

juice 3 limes
1 tbsp wholegrain mustard
3 tbsp honey
3 eating apples

cored and thinly sliced
2 pears

cored and sliced into matchsticks
3 tbsp olive oil
4 x 250g packs halloumi cheese

each block sliced into three
300g radish

thinly sliced
2 carrots

peeled and sliced into matchsticks
100g pecan

roughly chopped
140g lamb's lettuce

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Nutrition: per serving

kcal483
fat37g
saturates15g
carbs18g
sugars17g
fibre4g
protein21g
salt3.55g

Method

step 1

To make the dressing, whisk together the lime juice, mustard, honey, oil and some seasoning. Pour half into a large bowl, add the sliced apples and pears, then gently toss everything together so all the fruit is coated. Cover and set aside. The fruit will sit happily now for up to 3 hrs without browning.
step 2

When you’re ready to eat, warm a large frying pan over a medium heat. Season the slices of halloumi with pepper (it doesn’t need any salt as it’s quite a salty cheese), then fry in batches for 2-3 mins on each side until the cheese is golden brown and beginning to crisp. You can keep the halloumi warm in a low oven while you fry the rest.
step 3

At the last minute, scoop the apples and pears out of the dressing (it will have gone watery with the moisture of the fruit, so discard), and layer up on a large platter with the radishes, carrot sticks, pecans and lamb’s lettuce. Top with the hot halloumi slices, then drizzle over the remaining dressing.

Recipe from Good Food magazine, March 2008

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A star rating of 4.3 out of 5.6 ratings

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