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Pear, fennel and haloumi salad with walnut and thyme dressing
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try Dani Venn's versatile pear, fennel, and haloumi side salad - the perfect accompaniment to any meal!
Ingredients:
  • 115.00 gm walnuts
  • 1 tsp dried or fresh thyme, finely chopped
  • 3.60 gm honey
  • 113.75 gm olive oil
  • 1/2 lemon, juice only, strained
  • Salt flakes, to season
  • 4 pears, cut into 3cm thick wedges
  • 1 fennel bulb, thinly sliced, fronds reserved
  • 220g haloumi cheese, 2cm thick slices
  • 18.20 gm olive oil
  • 1/2 a lemon, zest finely grated
  • 1 packet Symphony lettuce, or mixed lettuce, washed, leaves picked
Instructions:
  • Combine walnuts, thyme, honey, olive oil, and lemon juice in a small food processor or blender. Blend until you have a smooth dressing, then season with salt to taste.
  • Submerge freshly cut pears in a large bowl of acidulated water (refer to notes), add ice for extra crispness. Slice or shave fennel thinly with a mandolin and add to the bowl of acidulated water.
  • Toast walnuts in a small frypan over low heat for 5 minutes, stirring occasionally, until fragrant and slightly darker in color. Roughly chop the walnuts and set aside.
  • In a mixing bowl, combine haloumi with olive oil and mix well to coat. Heat a griddle pan or frypan over medium heat. Cook haloumi for 2-3 minutes on each side until light golden. Remove from pan, then toss with lemon juice and salt. Set aside.
  • Arrange salad leaves on serving plate, layer with pears, fennel, toasted walnuts, and haloumi. Drizzle dressing over the top, garnish with fennel fronds, and season to taste.

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