6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6
oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7
oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt
Not exact matches
1 9 -
oz package
Halloumi cheese, cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
halloumi cheese, chopped 1 zucchini, sliced 5 1/4
oz.
Dairy: Cheddar (40gms / 1.4
oz), cottage cheese (4 tbsp), feta (1/2 cup),
halloumi (50gms / 1.8
oz), ricotta (2 tbsp), lactose - free milk (1 cup), hard cheeses including brie and camembert (40gms / 1.4
oz), lactose - free yoghurt (1 small pot), butter.