Strawberry Halloumi Salad with Candied Pecans
A simple summery salad with strawberries, grilled halloumi, arugula and candied pecans
Ingredients
For the salad base:
- 150 g halloumi, sliced
- 1 cup ripe strawberries, sliced
- 4 cups salad greens, I used one box of arugula
- Handful pomegranate seeds
For the candied pecans:
- 1/4 cup brown sugar
- Pinch of salt
- Pinch of cinnamon
- 1 tbsp water
- 1/2 cup pecans
Instructions
For the candied pecans:
- Combine the brown sugar, salt, cinnamon and water in a skillet and cook over medium heat until sugar dissolved and mixture is bubbling.
- Add the pecan halves and cook for 3 more minutes, stirring to coat the pecans in the glaze.
- Remove pecans from the heat onto a piece of parchment or non stick paper, allow to col completely, then break pecans apart. Set aside.
For the salad:
- Drizzle a non stick pan with a little olive oil and heat on medium heat until hot
- Add sliced halloumi and grill on each side 2-3 minutes until golden brown. Set aside
- Assemble the salad by placing your washed salad greens in your serving bowl, topping with sliced strawberries, grilled halloumi, pomegranate seeds, and candied pecans.
- Serve with salad dressing. I used Agora's pomegranate balsamic glaze which worked perfectly but you can also use my go to salad dressing I linked in the notes.
Notes
Candied pecans adapted from this recipe by fifteen spatulas
My go to easy salad dressing recipe can be found here: