Chimi-Harissa Halloumi and Avocado Salad
Serves 2 | with Baby Plum Tomatoes, Baby Leaves and Parsley
This slightly spicy salad layers baby leaves with salty halloumi and creamy avocado. Finish with a drizzle of chimi-harissa for a delicious, quick lunch.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Avocado
125 grams
Baby Plum Tomatoes
2 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Harissa Paste
(Contains Sulphites)
100 grams
Baby Leaf Mix
Not included in your delivery
4 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Drain the halloumi, then cut into 1cm slices. Place into a small bowl of cold water and leave to soak.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board, then cut half into 2cm chunks and the remaining half into thin slices.
c) Have the baby plum tomatoes.
d) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
a) To make the chimi-harissa dressing, mix in a small bowl the parsley, garlic, red wine vinegar and harissa paste (add less if you'd prefer things milder) with the olive oil for the dressing (see pantry for amount) and 1/4 tsp salt. Season with pepper and mix until combined.
b) Remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry.
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
a) Meanwhile, combine in a large bowl the tomatoes, baby leaf mix, chimi-harissa dressing and the avocado chunks. Gently mix until combined.
b) Divide between 2 serving bowls and arrange the avocado and halloumi slices on top to finish.
Enjoy!
