Chimi-Harissa Halloumi Salad
Serves 2 | Avocado and Baby Leaf Salad
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.
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 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
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 out the flesh 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-harissa dressing, in a small bowl, mix together 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.
a) Remove the halloumi chunks 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, baby leaf mix, chimi-harissa dressing, half the fried 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.
