Fast, fresh, and full of flavour – this halloumi salad is ready in 15 minutes
Equipment
- 1 Pan or Grill
- 1 Food Processor
Ingredients
- 125 g Milky's Halum or Halloumi sliced into ¼ inch slabs
- 1 Large head of lettuce
- ¼ Thinly sliced fennel
- 1 Avocado
- 1 Small handful of toasted almonds
- 1 Handful of basil and dill
- 100 g Rocket
- 1 Lemon juice
- 236 ml Olive oil
- Black pepper
Method
- In a large serving bowl, toss and assemble the vegetables and herbs for the salad.
- Grill the halloumi in a pan on high heat until they have a lovely caramelised colour.
- To make the pesto, combine the rocket, lemon juice, almonds and olive oil in a food processor and blend until smooth. Adjust the seasoning with salt, pepper, or a little extra lemon juice to taste.
- To assemble, arrange salad on a plate, top with the warm halloumi, and drizzle over the rocket and almond pesto before serving.
- Serve while the halloumi is warm.
Nutrition
Calories: 400kcal
