What you need:
100 gms halloumi
1/2 Hass avocado
1 cup rainbow swiss chard
1/4 cup grape tomatoes
1/2 Japanese cucumber
1/2 red onion
1 small habanero chilli
For the dressing:
2 tsp EVOO
2 tsp lemon juice
1/4 tsp garlic – crushed
Salt – to taste
For the topping:
1 tbsp pine nuts – toasted
1 tsp blue poppy seeds
Cut the Halloumi in to 1/2 inch thick slices and cook them on each side on a hot grill pan until you have nice golden-brown char marks.
In the same grill pan, add a touch more of olive oil and then the grape tomatoes, whole. Give it a cracking of salt, a tiny pinch of sugar and cover it to cook for a few minutes. Cook until slightly mushy and blistered, with a slight char. Deglaze the pan with some good quality balsamic vinegar.
Cut, peel and prepare the avocado.
De-stem and cut the rainbow Swiss chard leaves in to a thin chiffonade.
Slice the cucumber, onion and chilli and keep aside.
Combine the ingredients for the dressing in a small bowl and drizzle it over the salad ingredients, either tossed or placed in bunches in a bowl.
Sprinkle with toasted pine nuts and some poppy seeds. Finish the dish with some freshly torn basil leaves.
Remember to share it with someone you love.