Pear, Fennel And Haloumi Salad Next Walnut And Thyme Dressing

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Dani Venns side salad of pear, fennel and haloumi is appreciative to a variety of mains and meat dishes.

The ingredient of Pear Fennel And Haloumi Salad Next Walnut And Thyme Dressing

  • 1 2 cup walnuts
  • 1 tsp dried or open thyme finely chopped
  • 1 2 tsp honey
  • 1 2 cup 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
  • 1 2 cup walnuts
  • 220g haloumi cheese 2cm thick slices
  • 1 tbsp olive oil
  • 1 2 a lemon zest finely grated
  • salt flakes to season
  • 1 packet symphony lettuce or infected lettuce washed leaves picked

The Instruction of pear fennel and haloumi salad next walnut and thyme dressing

  • to make dressing place walnuts thyme honey olive oil and lemon juice in small food processor or blender process until smooth dressing forms season in the same way as salt
  • cut pears and snappishly place into a large bowl of acidulated water see notes preferably taking into consideration a few blocks of ice thinly slice or shave fennel using a mandolin and place into the same bowl of acidulated water
  • place walnuts a propos a small frypan or saucepan on top of higher than low heat and toast for 5 minutes stirring pan until fragrant and colour of walnuts have deepened a propos chop happening walnuts set aside
  • place haloumi into a mixing bowl grow olive oil and toss through to coat cheese heat a griddle pan or frypan greater than medium heat add haloumi and cook vis u00d0u00b0 vis each side for very nearly 2 u2013 3 minutes until a buoyant golden colour is achieved around both sides remove from pan toss subsequently lemon juice and salt set aside
  • to foster salad increase be credited with salad leaves to serving plate peak considering pears fennel toasted wanuts and haloumi drizzle beyond dressing decorate subsequently fennel frongs and season

Nutritions of Pear Fennel And Haloumi Salad Next Walnut And Thyme Dressing

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