The Hemsley & Hemsley sisters served this recipe up at our Spring Lunch in London this month. We loved it so much that we had to grab the recipe from them to share.
4 large handfuls of watercress
A punnet of cherry or baby plum tomatoes, halved
1 red onion, finely sliced
2 large avocados, flesh scooped out and sliced
A handful of pine nuts or pumpkin or sunflower seeds
½ a large papaya
1 tsp ghee
250 g pack of halloumi, sliced 1 cm thick (seek out 100 per cent sheep or goats’ milk varieties of halloumi for a better flavour)
Aea salt and black pepper
4 tbsp extra virgin olive oil
A squeeze of raw runny honey
1½ tbsp apple cider vinegar or lime or lemon juice
Snip the watercress into bite-sized pieces and arrange it over a large, flat serving dish. Scatter the tomatoes, onion and avocado over the bed of watercress and sprinkle over a touch of sea salt
(not too much as the halloumi is salty). Toast the pine nuts in a dry frying pan, then set aside.
Halve the papaya and scoop out the seeds (you can keep the seeds to add to smoothies or salad dressings – they taste like radishes so use sparingly). Using a large spoon, scoop out thick slivers of the papaya flesh and pile onto the salad. If you’re struggling to make it look nice, then try slicing or cubing the fruit.
Heat the ghee to a high temperature in a large frying pan and fry the halloumi slices in batches for about a minute on each side until each piece takes on a golden brown colour – keep your eye on them, too long and they toughen up. Lay the hot halloumi across the salad.
Sprinkle over the toasted pine nuts, drizzle with the olive oil, honey, vinegar or citrus juice and a good grinding of black pepper, then tuck in while the halloumi is still hot.
Extracted from The Art of Eating Well by Melissa and Jasmine Hemsley.
(Ebury Press, £25)