Chimi-Harissa Halloumi Salad
with Creamy Avocado and Rocket | Serves 2
This slightly spicy salad layers rocket with salty, fried halloumi and creamy avocado. Finish with a drizzle of chimi-harissa for a delicious, quick lunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Avocado
2 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove**
12 grams
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Harissa Paste
(Contains: Sulphites)
80 grams
Wild Rocket
Not included in your delivery
4 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Drain the halloumi, then cut into 1cm chunks. 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 the flesh out onto a board. Cut into 2cm chunks.
c) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
d) To make the chimi-harrissa dressing, in a small bowl, mix the parsley, garlic, red wine vinegar, harissa paste (add less if you'd prefer things milder), the olive oil for the dressing (see pantry for amount) and 1/4 tsp of salt. Season with pepper and mix until combined.
a) Remove the halloumi cubes from the water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a medium frying pan on medium-high heat.
c) Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
a) In a large bowl, add the avocado, rocket, chimi-harrissa dressing, half the halloumi and half the avocado. Gently mix until combined.
b) Divide between 2 serving bowls and top with the remaining avocado and halloumi to finish.
