Halloumi, roasted grape & pecan salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
This simple yet elegant salad makes the most of the concentrated sweet flavour of the roasted grapes by pairing them with salty halloumi and peppery rocket.
  • about 250g red seedless grapes
  • caramelised verjuice for roasting (can also use pomegranate molasses)
  • 1 cup pecan nuts, roughly broken
  • 2 x 225g blocks of halloumi cheese
  • a little olive oil for frying
  • 1 large bag (about 120g) wild rocket leaves
  • salt and pepper to taste
  1. Pre-heat the oven to 180C. wash the grapes and remove all stalks. Place them in a single layer in a shallow oven-proof dish so that they completely cover the base. Drizzle with the pomegranate molasses or verjuice and roast for 20-30 minutes, or until the individual berries start to crumple and the juices are released.
  2. In the meantime, toast the pecans in a dry pan over moderate heat until just beginning to smell toasty (5-10 minutes) - keep a close eye on them because they catch easily!
  3. Slice the halloumi into slices of approximately 0.5cm thick. Pat the slices dry to remove moisture, then brush with a little olive oil and fry over medium heat in a non-stick frying pan or griddle pan until beginning to turn golden, then turn over and repeat on the other side. Do not overcook as the cheese will become tough and chewy. Drain on paper napkins and keep warm.
  4. Once the grapes are ready, divide the rocket leaves, grapes and pecans equally between the six plates and top each with at least two slices of halloumi. Drizzle with the juices from the grapes, add salt and pepper to taste and serve immediately
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2015/01/halloumi-roasted-grape-pecan-salad.html