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Blueberry, Halloumi & Pecan Salad I Georgie Eats

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.

Prep Time 10 minutes
Total Time 15 minutes
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

  1. 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.

  2. 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.

  3. 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.

  4. Divide the salad between bowls and serve with the extra dressing on the side to drizzle over as you wish.