Halloumi salad with chestnuts

Ingredients for 2 servings:

• 2 apples, sweet, fruity
• 250 g cheese (halloumi)
• 200 g chestnuts or chestnuts
• 1 bowl of lamb’s lettuce
• 6 tbsp Balsamic vinegar (raspberry)
• 6 tbsp orange juice
• 6 tbsp olive oil
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For fresh, unpeeled chestnuts, heat water in a pot. Using a sharp knife, make a cross-shaped incision on the belly of the chestnuts so that the skin is penetrated. Then add them to the pot and boil for 4-5 minutes. Remove the chestnuts from the water and peel them. It’s best to remove them one at a time, as this keeps the skin softer and makes them easier to peel. Packaged and peeled chestnuts are also available; skip this step in this case. Wash the lettuce and toss it with the vinaigrette. Then arrange the salad on a platter. Wash the apples, thinly slice them, and arrange them on the salad. Cut the halloumi cheese into small cubes. Heat a pan and add the oil, then lightly brown the cheese. Add the chestnuts and fry with the cheese until it is a nice dark brown. Remove the pan from the heat and add the cheese and chestnuts to the lettuce while still warm.