30/01/2026
Halloumi Salad with Radicchio, Pear, Brazil Nuts & Walnuts 🥗✨
A perfect balance of salty, sweet, crunchy and fresh – this salad is ideal for a light lunch or elegant side dish.
Ingredients
Balsamic Glaze
• ¼ cup balsamic vinegar
• 2 tbsp honey
Salad
• 1 tbsp olive oil
• 180g halloumi, sliced into ½ cm thick pieces
• 2 green pears, thinly sliced
• 2½ cups rocket
• 1 cup radicchio leaves, torn
• ¼ cup roasted Brazil nuts, roughly chopped
• ¼ cup roasted walnuts, roughly chopped
• Juice of ½ a lemon
Method
Combine the balsamic vinegar and honey in a small saucepan. Bring to a gentle boil over medium heat, then reduce until slightly thickened. Remove from heat and allow to cool.
Heat olive oil in a large frying pan over medium heat. Add halloumi and cook for 4–5 minutes per side until golden and crispy on the outside, soft inside.
In a large bowl, combine pears, 2 cups rocket, radicchio, half the Brazil nuts and half the walnuts. Drizzle with lemon juice and gently toss.
Arrange salad on a serving plate. Top with warm halloumi and remaining nuts.
Drizzle with balsamic glaze and finish with the remaining rocket leaves.
Tip
For the best texture, cook your halloumi low and slow – this gives you that irresistible golden crust with a gooey centre.
Fresh, flavourful, and packed with crunch – this one’s a keeper 💛🥜🍐
