Haloumi and Avocado Salad Recipe
Slices of salty, squeaky haloumi cheese are pan fried until golden brown and served on a bed of avocado, tomato, green onion and baby spinach. The amount of haloumi cheese can be increased to make a more substantial meal.
Serves 3 as a light meal.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
75g baby spinach leaves
1 large avocado, peeled and sliced
180g cherry tomatoes, halved
24g (1/4 cup) finely chopped green onions (green shallots)
1 tablespoon (20ml) oil
180g haloumi cheese
2 tablespoons (40ml) oil
2 tablespoons (40ml) lemon juice
Ground black pepper, to taste
1 teaspoon finely chopped garlic chives (or similar)
Divide the spinach, avocado, tomato and green onion between three serving plates. © exclusivelyfood.com.au
Place the dressing ingredients in a small screw-top jar.
Cut the haloumi cheese into nine 3/4cm slices. Heat one tablespoon of oil in a large frying pan over high heat. Add haloumi slices and fry until golden brown on both sides, turning once. The haloumi should take about two minutes to cook.
Place three slices of haloumi on top of each salad. Shake jar to combine dressing ingredients, and drizzle dressing over the salads. Serve immediately. © www.exclusivelyfood.com.au