Feelin' Cypriot

Salad of Rocket, Cherry Tomatoes, Anjou Pears and Fried Halloumi

1 bag of rocket or arugula
Halloumi Cheese, sliced thinly
1 pint/350g of cherry tomatoes, halved
2-3 pears, sliced – I like Bartlett pears because they’re firmer, but anything will do
1/2 cup pine nuts, toasted

Vinaigrette:

3 tablespoons olive oil
1 garlic, smashed
2 tablespoons of honey
1 tablespoon of lemon juice
salt and pepper

To assemble salad:

Wash greens, vegetables and fruit.

Fry halloumi in a non-stick pan with a little oil till brown and crisp on one side, then flip over and cook the other side, about 3 minutes per side.

For vinaigrette, add garlic, honey, lemon juice in a box and whisk in olive oil, whisking more if you want your dressing to be thinner. Add salt and pepper, and taste. Some people like it sweeter, others tangier, so add to satisfy your pallete.

Toss salad in dressing and top with Halloumi slices, which taste like crispy cheese fries.