Ingredients
1 red onion, sliced thin
2 tbsp SIDS RASPBERRY VINEGAR
5 green pears, peeled, cored & quartered
icing sugar for dusting
juice of 1 lemon
SIDS SALT & PEPPER to taste
150 ml EV olive oil
1 tbsp pomegranate molasses
6x 1 cm thick halloumi slices
100 g rocket
200 g toasted macadamia, coarse chopped
1 preserved lemon with flesh removed, sliced thin
fresh mint
Directions
Blanch the red onion in boiling water. Drain then rinse under cold water until completely cool. Place in a bowl with SIDS RASPBERRY VINEGAR to lightly pickle.
Preheat oven to 200oC. Put the pears, cut side up, on a baking-paper lined baking tray and sprinkle liberally with icing sugar. Bake for 15 minutes then carefully turn the pears over and bake a further 10 minutes until dark brown around the edges and slightly soft. Remove to cool.
DRESSING: whisk the lemon juice, 100 ml oil and pomegranate molasses together & season with SIDS SALT & PEPPER. Heat the remaining oil in a pan and fry the halloumi until golden brown on both sides then slice in half diagonally.
Mix rocket, macadamias, preserved lemon and mint with 3 tbsp of dressing then season. Divide the salad among 6 plates and arrange 3 pear pieces around the edge of each. Top with 2 triangles of halloumi, a drizzle of dressing and the red onion.
