Easy and Light | Pan Fried Halloumi with Berry Salad and Toasted Pecans
I am a big believer in balancing flavours. The success of most meals comes in balancing sweet, salty, sour and bitter flavours. This salad really highlights how balance realy makes a dish work. Sweet berries, sour lime juice, bitter, earthy nuts and salty cheese. This salad can easily be adapted as an appetiser or dessert by cutting the amount of halloumi in half. I prefer it as a light main. Either way, give it a try for a perfect summer time feast of flavours.
Ingredients Serves 1
1 small handful of pecans, roughly chopped
half a punnet of blueberries (about 75g)
about 5 large strawberries
2 large sprigs of fresh mint
1 heaped tsp of honey
1 tbsp of lime juice
salt and pepper
2 x 1 cm thick slices of halloumi
Preparation
- Wash all your fresh fruit, dry them thoroughly.
- Quarter and hull the strawberries and place all the berries in a clean bowl.
- Add the honey and lime juice to the bowl. Gently combine.
- On a medium heat toast your pecans. Once fragrant and toasted set aside.
- In the same pan fry your halloumi slices for 2 minutes or until golden brown. No oil or butter necessary.
- Roughly chop the fresh mint and add the bowl of berries. Season with salt and pepper.
- Top the golden halloumi with the berry salad.
- Enjoy!
