Carb-Conscious Light and Fresh Haloumi Salad

Nutrition per serve

Ingredients

• 180g haloumi
• 1pcs avocado
• 2pcs tomato
• 2g dried oregano
• 20g slivered almonds
• 50g basil pesto
• 1bunch mint
• 50g baby spinach leaves
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Slice the haloumi, avocado and tomatoes, then season the tomato with salt and pepper.
2. Step 2 — Season haloumi
   Put the haloumi in a shallow dish. Drizzle with 2 tsp olive oil, scatter with a pinch of dried oregano* and lightly season with pepper, then turn to coat.
3. Step 3 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, stirring, for 3-4 mins until evenly golden. Remove from the pan.
4. Step 4 — Fry haloumi
   Return the pan to medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
5. Step 5 — Make pesto dressing
   Combine the pesto and 1 tbs water in a bowl. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Pick the mint sprigs, discarding the stems. Combine the avocado, tomato, spinach and most of the mint in a large bowl. Divide the salad and haloumi among bowls. Drizzle with the pesto dressing and scatter over the almonds and remaining mint to serve.

Allergens

Milk, Almond, Walnut