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Halloumi and avocado salad

This halloumi and avocado salad is perfect for summer BBQ parties, garden parties and picnics. Alternatively, you can serve it as a light lunch or as a side dish with grilled/barbecued meat and fish. You can add some chilli flakes to the pan, if you’d prefer a spicy version.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block halloumi
  • ½ red pepper
  • 2 tomatoes chopped
  • 1 avocado
  • lemon juice
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove minced
  • ½ tsp honey
  • 2 handful mixed salad leaves or rocket

Method
 

  1. Cut the halloumi and red pepper into cubes.
  2. Heat a little oil in a frying pan and fry the halloumi and red pepper pieces until golden, all over.
  3. Meanwhile scatter the salad leaves into a large platter or onto induvial plates. Arrange the tomatoes on top of them.
  4. Cut the avocado in half and remove the stone, then the shell. Cut the flesh into small cubes and squeeze some lemon juice over them to stop them getting brown. Add the to the salad.
  5. Mix the dressing in a small jar.
  6. When the halloumi and red pepper are golden, transfer them to the platter or plates.
  7. Pour over the dressing and serve.