Halloumi, Avocado and Lime Salad
Indy Powers Halloumi, Avocado and Lime Salad from The Little Green Spoon is a fantastic lunch or light dinner recipe. The big flavours of halloumi and lime are delicious with creamy avocado and leafy lamb's lettuce.
From the book
The Little Green Spoon: Deliciously healthy home-cooking to share and enjoy
Beautiful and delicious everyday meals
Simple, accessible recipes
Guilt-free treats to satisfy a sweet tooth
Introduction
This is a favourite of mine from my blog. This chapter wouldn’t be complete without some halloumi – whenever it’s involved you can count me in, but this in particular is such a dreamy salad. Creamy avocado, crispy halloumi and crunchy toasted seeds all drizzled with a lime vinaigrette. I not only love how this salad tastes, but it looks so bright and beautiful – a feast for the eyes and the taste buds!
Ingredients
| 100 g (3½ oz) | halloumi |
| 100 g (3½ oz) | greens (lamb’s lettuce, baby spinach, etc) |
| 25 g (1 oz) | beetroot shoots or sprouts |
| 2 tablespoons | mixed seeds (sunflower, pumpkin, sesame, etc) |
| 1 | avocado |
| For the dressing: | |
| 1 | lime, juice |
| 1 tablespoon | balsamic vinegar |
| 2 tablespoons | olive oil |
| 1 | garlic clove, minced |
Method
Slice the halloumi into thin strips. Add it to a pan on a medium/high heat and let it cook for a few minutes on each side until speckled golden.
While the halloumi is cooking, plate your greens and sprouts.
When the halloumi is done, set it aside and add the seeds to the pan. Let them cook for a few minutes until toasted and plump.
Cut your avocado in half and remove the pit and skin. Slice the avocado flesh and add it to the greens with the halloumi.
Combine all of the dressing ingredients and whisk well. Drizzle the dressing over everything and sprinkle the salad with the toasted seeds before serving.
