Cut pears into quarters and place on a baking tray. Drizzle with olive oil and season with salt and pepper as desired. Bake for about 20 minutes or until lightly golden in colour.
Warm 1/4 cup of oil plus 80 grams of walnuts in a saucepan on low heat. Add balsamic vinegar and honey to walnut mixture stiring after each ingredient. Cook for approximately 10-15 minutes or until sauce begins to caramalize a little. Walnuts should also have browned a little too. Set aside to cool slightly because if its too hot when added ontop of the rocket it will whilt the rocket.
To cook the haloumi cheese, slice thinly (approximately 3mm thick slices) and either bake in oven or in a lightly oiled flypan to avoid them sticking. They will only take a little while to cook and brown, turn and cook evenly on both sides.
Arrange rocket, pear quarters, beetroot and cheese in a serving platter / bowl. Drizzle the sauce and walnuts evenly around the salad. Serve immediately.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (44%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 28.1mg||9 %|
|Sodium 535.2mg||18 %|
|Potassium 343.5mg||9 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 26.4g|
|Protein 9.6g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 314
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