Avocado Halloumi Salad With Mediterranean Dressing

🧂 Ingredients

• 4 cups salad

  loosely packed, mixed greens
• 1 cup cucumber

  1 small Lebanese cucumber, sliced
• 2/3 cup red pepper

  capsicum/bell pepper, sliced
• 1/2 cup cherry tomatoes

  10-12 tomatoes, halved
• 1/4 onion

  yellow or red, thinly sliced
• 1 medium avocado

  halved and sliced
• 200 g halloumi cheese
• Oil for cooking

  avocado oil, olive oil
• 2 tablespoons lemon juice

  juice of 1/2 lemon
• 2.5 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 tsp pepper

Instructions

• 1 Assemble salad leaves and cut up vegetables between two serving bowls. You can
  also mix everything in one large bowl. Avocado can be sliced into strips or
  diced into cubes. Arrange it on top of the salads.
• 2 Whisk the dressing ingredients in a bowl and set aside.
• 3 Slice the halloumi cheese into thick slices, about 0.7-0.8 cm or the thickness
  of your little finger. Pat dry with a paper towel to absorb any excess moisture.
• 4 Preheat a large frying pan over medium-high heat. Add a tablespoon or two of oil
  to the pan and once hot, add the halloumi slices. Cook for 2 minutes on each
  side, until golden brown. If the cheese gives out some liquid, you may have to
  cook for a little longer on that first side, increasing the heat slightly to
  help evaporate the juices.
• 5 Top the salads with hot halloumi and serve straight away. Once halloumi cools
  down, it becomes a little more rubbery and loses than gorgeous soft melted
  cheese feel. It will still be good, just a slightly different texture.
• 6 Whisk the dressing again and drizzle over the salad when served.

Nutrition Info