Chimi-Harissa Halloumi Salad
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Chimi-Harissa Halloumi Salad

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.


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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

225 grams


(Contains Milk)

1 unit(s)


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

Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat66.2 g
of which saturates22.5 g
Carbohydrate8.8 g
of which sugars5.7 g
Protein28.8 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Paper Towel


Get Prepped

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.

Hello Halloumi

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.

Lunch is Served

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.