As summer draws to a close and Autumn is just around the corner, I felt called to hold on just a moment longer. For those who know me, you’ll know I absolutely love Autumn, or Fall if you’re a friend from the US. The leaves turning burnt orange, the days getting a little shorter, and the beginnings of being able to wear our coats, whilst still wearing our sunglasses. It’s not so much the Autumn that gets me, but knowing it’s the start of the final chapter of the year, a time where all my favourite holidays happen one after the other culminating with Christmas. Anyway, we’re getting ahead of ourselves..
I love salads, big huge bowls of leaves and goodness and what’s great about them is you really can throw in whatever you desire. A bit of crunch, a tangy dressing, a protein source of choice all encased in some beautiful leaves. Throw in some delicious sweet fruit and the tanginess of the cheese and wowee, it takes it to a whole other level.
What you need for this recipe
Ultimately, this recipe follows the basic salad recipe but it’s the flavours and textures of the cheese and the fruit that bring this alive. As most salads go, you can throw a little bit of this and a little bit of that into them. Get yourself some good quality leaves – rocket would go really well with this salad, it’s sadly banned from my house as my husband can’t stand it, but any leaves that pack a punch such as a mixed leave or a spinach. You might then throw in some juicy tomatoes (the sweeter the better, so try some vine if you have them), an avocado to add some gooey texture and some homemade croutons or crispy onions (of if you fancy it, both).
A note about onions – I love an onion in a salad but it’s picking the most suitable one. With the sweetness and tangyness of the cheese and the fruit, I would recommend red onion over spring onion for this one. If you find it a bit sharp, add the red onion to a bowl of water for 15 minutes before serving.
Substitutes you could make
Nectarine – The natural choice if we’re substituting would be a peach, the nectarines closest sibling. But if you’re struggling to find either, I’d suggest a mango or papaya.
Halloumi – The beauty of halloumi is in the texture as much as the saltiness of it and how beautiful it is fried. But, if you can’t find what you’re after, I’d recommending substituting this with feta cheese, while you don’t get the texture, it brings out that salty and deliciousness that works so well with everything else in this salad.
How to make this recipe
Gosh, salads are just the easiest thing together. Add the leaves to a large bowl, along with the chopped tomatoes, chopped avocado and those red onions you soaked earlier. Toss together with a little extra virgin olive oil.
Slice the nectarines into half moons and the halloumi into slices. Heat a frying pan on high, once hot add the halloumi. Let this cook for about 2-3 minutes on each side. You want it to be golden on each side.
Add this to the salad, along with some crunchy croutons (find a recipe here) and / or some crispy onions.
Add another drizzle of extra virgin olive oil and a splash of balsamic vinegar and toss.
Handful of leaves
5-6 cherry tomatoes
1/4 Red Onion
1/2 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar
- Add the leaves to a large bowl, along with the chopped tomatoes, chopped avocado and those red onions you soaked earlier.
- Toss together with a little extra virgin olive oil.
- Slice the nectarines into half moons and the halloumi into slices.
- Heat a frying pan on high, once hot add the halloumi. Let this cook for about 2-3 minutes on each side. You want it to be golden on each side.
- Add this to the salad, along with some crunchy croutons and / or some crispy onions.
- Add another drizzle of extra virgin olive oil and a splash of balsamic vinegar and toss.
I hope you love this and can hold on to summer a little longer.
Enjoy, A x