Raspberry Vinaigrette Salad with Grilled Halloumi & Candied Walnuts

Begin by preparing the candied walnuts, as they need time to cool and crisp up. Heat a small frying pan over medium heat and add the butter, allowing it to melt and foam gently. Add the chopped walnuts and brown sugar, stirring constantly for 3-4 minutes until the sugar dissolves and caramelizes around the nuts. The mixture should be golden and fragrant, with the nuts evenly coated in the caramelized sugar.

Transfer the candied walnuts to a sheet of baking paper and spread them out in a single layer. Sprinkle with a pinch of sea salt while they’re still warm – this enhances their flavor and creates a beautiful sweet-salty balance. Allow them to cool completely, during which time they’ll become crispy and easy to break apart.

Create the raspberry vinaigrette by mashing about half the raspberries in a small bowl with a fork, leaving some texture rather than making a completely smooth puree. The remaining whole raspberries will be used to garnish the salad. Whisk in the olive oil, red wine vinegar, Dijon mustard, and honey until the dressing is well combined and emulsified. Season with salt and pepper to taste – the dressing should be bright and well-balanced, with the honey offsetting the acidity of the vinegar.

Prepare the haloumi by patting the slices dry with paper towels. This removes excess moisture and helps achieve better browning. Heat a non-stick frying pan over medium-high heat – you shouldn’t need to add oil as haloumi has enough fat content to prevent sticking. When the pan is hot, add the haloumi slices and cook for 2-3 minutes on each side until golden brown and slightly crispy on the outside while remaining soft inside.

While the haloumi cooks, prepare the salad components. Wash and thoroughly dry the mixed salad leaves, as any excess water will dilute the vinaigrette. Arrange the leaves on a large serving platter or individual plates, creating an attractive bed for the other ingredients. Slice the avocado just before serving to prevent browning, and fan the slices attractively over the greens.

Drizzle about two-thirds of the raspberry vinaigrette over the salad leaves and avocado, tossing gently to coat everything evenly. Reserve the remaining dressing for final drizzling. The leaves should be lightly coated but not drowning in dressing.

Arrange the warm haloumi slices over the dressed salad, distributing them evenly so each serving receives some of the golden, crispy cheese. The warmth from the cheese will slightly wilt the delicate salad leaves underneath, creating a lovely contrast of textures.

Scatter the remaining whole raspberries over the salad, followed by the cooled candied walnuts. Break the larger pieces of candied nuts into bite-sized pieces as you distribute them. The variety of colors, textures, and flavors should create an appealing and sophisticated presentation.

Finish with a final drizzle of the remaining raspberry vinaigrette and garnish with edible flowers if using. Serve immediately while the haloumi is still warm and the nuts maintain their crispness. This salad pairs beautifully with grilled chicken or fish, or serves as an elegant light lunch on its own.

For variations, try substituting the haloumi with goat cheese, feta, or even grilled chicken breast. The candied walnuts can be made ahead and stored in an airtight container for up to a week, making this salad quick to assemble when needed.