On TV Tonight

  • 20:00 - John Torode's Australia - Queensland Part I
  • 21:00 - MasterChef - MasterChef
  • 22:00 - The River Cottage Treatment - The River Cottage Treatment

This recipe is classed as easy

Rating 3.18 / 5 (45 votes)

Prep time:
15 min
Cook time:
15 min

Annabel Langbein’s starter salad is a delightful contrast of juicy, crunchy and creamy textures


1. Heat 3 tablespoons of the oil in a frying pan and fry the walnuts over a medium heat until lightly browned – about 2-3 minutes. Lift them out of the oil with a slotted spoon and drain on a paper towel. Reserve the oil to dress the salad.

2. Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice.

3. Heat the remaining tablespoon of oil in a clean frying pan over a high heat. Fry the halloumi slices until they are golden on both sides.

4. Place the watercress or spinach in a large mixing bowl. Add the pears and their juices, the walnuts and their oil, the fried halloumi and the avocados, if using. Season to taste with salt and ground black pepper then toss gently.

5. Transfer the salad to a serving bowl or individual plates to serve.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register