Written by Gitam Garden
A light and crispy salad for a spring lunch date.
Preparation time: 15 minutes
Serves: 4-6
Ingredients | Method |
Juice of 1 lime
1/3 tablespoon wholegrain mustard 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt 1 red skinned eating apple 1 small ripe pear 1 small carrot 300gm pecan nuts 1 cup baby spinach leaves 1 cup watercress 250gm haloumi cheese |
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For a dairy free version, slice marinated tofu, fry the slices in a little oil until golden, and serve on top of the salad