BLUEBERRY, HOT HONEY HALLOUMI & TOASTED PECAN SALAD
Not everyone is blessed with time, but I still want you to have delicious food! Here we are using a packet of pre-cooked grains, so you can get eating within 15 minutes. It's just perfect.
Servings 2 servings
Ingredients
- olive oil
- 225 g halloumi cubed
- 2 tbsp hot honey
- 100 g blueberries
- 250 g packet pre-cooked mixed grains
- 3 handfuls rocket
- large handful of mint leaves only
- 50 g pecan nuts toasted
- salt & freshly ground black pepper
DRESSING
- 2 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 2 tbsp extra virgin olive oil
Instructions
- Start with making the dressing. Combine the balsamic vinegar, wholegrain mustard, extra virgin olive oil and a generous pinch of salt and black pepper in a small bowl. Whisk until smooth and emulsified, then taste and adjust the seasoning, if needed.
- Heat a glug of olive oil in a large frying pan over a medium heat. Once hot, fry the halloumi for 2-3 minutes each side, until lightly golden. Stir the hot honey through the halloumi and continue to fry for a further minute or so, until sticky and darkening at the edges.
- Combine the halloumi, blueberries, mixed grains, rocket, mint and toasted pecan nuts in a mixing bowl. Drizzle over half the dressing and a good crack of black pepper, then give everything a toss to combine.
- Divide the salad between bowls and serve with the extra dressing on the side to drizzle over as you wish.
Looking for more 15-minute lunch recipes like my Blueberry, Halloumi & Pecan Salad? Try this Roasted Pepper & Cannellini Toast.
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