Papaya & roasted halloumi salad
Add a tropical touch to your salad with fragrant, juicy papaya. Its sweet taste contrasts brilliantly with salty halloumi in this vibrant salad recipe.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 250g pack Essential Cypriot Halloumi, cut into 2cm cubes
- 1 red onion, halved and cut through the root into thin wedges
- 2 tbsp olive oil
- ½ tbsp clear honey
- 1 mild red chilli, deseeded and finely chopped
- 1 lime, juice
- 90g pack wild rocket
- 1 Waitrose Perfectly Ripe Solo Papaya, peeled, deseeded and sliced
Preheat the oven to 200°C, gas mark 6. On a large baking tray lined with foil, toss the cubed halloumi, onion wedges and 1⁄2 tbsp oil. Roast for 10 minutes then drizzle with the honey, stir, and roast for a final 10 minutes.
Meanwhile, mix the chilli and remaining 11⁄2 tbsp oil in a bowl with a pinch of salt. Just before serving, stir through the lime juice.
Arrange the rocket and papaya on a platter. Spoon over the warm halloumi and onions, and finish with the dressing.
Halloumi is best eaten warm, so make this salad just as you're ready to eat.
And to drink...
Berton Vineyards Metal Label Vermentino, SE Australia (75cl), has wonderful flavours of melon and citrus, and is exclusive to Waitrose.
Typical values per serving when made using specific products in recipe