Warm roasted pear and halloumi salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emma Guscott
Warm roasted pear and halloumi salad
The baharat spice mix brings Middle Eastern flavours to this comforting seasonal salad, while the sweet roasted pears combine beautifully with the salty halloumi and sharp lemon dressing
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
554Kcal
Fat
29gr
Saturates
16gr
Carbs
40gr
Sugars
36gr
Fibre
6gr
Protein
31gr
Salt
2.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 Conference pears, peeled, cored and cut into wedges
- 1 red onion, cut into slim wedges
- 1 x 225g block light halloumi, cut into chunks
- 2 garlic cloves, unpeeled
- 1 1⁄2 tbsp olive oil
- 2 tbsp seed mix
- 1 tbsp clear honey, plus an extra 2 tsp
- a large pinch of baharat spice mix
- juice of 1⁄2 a lemon
- 1 x 80g bag spinach, watercress and rocket salad
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the pears, onion, halloumi and unpeeled garlic cloves on a baking tray with 1⁄2 tablespoon of the oil, seasoning well. Roast for 15 minutes, carefully tossing halfway through. Remove from the oven and leave for a few minutes to cool.
- Meanwhile, toast the seeds in a dry frying pan over a medium heat for 2-3 minutes. Add the 2 teaspoons of honey plus the baharat spice mix and a pinch of salt. Cook, stirring continuously for about 30 seconds until the honey has reduced and coated all the seeds, then immediately remove from the heat and transfer to a lined plate to cool.
- Squeeze the roasted garlic into a small bowl and whisk together with the remaining oil, 1 tablespoon of honey and the lemon juice. Season to taste. Divide the salad between plates, top with the roasted pears, red onion and halloumi, then drizzle with the dressing. Break over the seeds in clusters.
