Grilled Halloumi + Avocado Salad

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

Fresh basil

How to:

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.

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