Chimi-Harissa Halloumi Salad
with 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.
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.
Flat Leaf Parsley
Red Wine Vinegar
Not included in your delivery
Olive Oil for the Dressing
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, rocket, 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.