Crunchy Crumbed Haloumi

Nutrition per serve

Ingredients

• 1pcs carrot
• 180g haloumi
• 40g panko breadcrumbs
• 20g sunflower seeds
• 1pcs avocado
• 50g mixed salad leaves
• 50g horseradish dressing
• 1pcs egg
• 15ml plain flour
• 23ml olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Make sure your avocado is ripe before starting (see Kitchen hack). Shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the haloumi into 1cm-thick slices.
2. Step 2 — Crumb haloumi
   Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1 tbs plain flour in separate shallow bowls. Dust the haloumi with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Toast seeds
   Put the sunflower seeds in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
4. Step 4 — Pan-fry haloumi
   Heat 1 tbs olive oil in the same pan over medium heat. Cook the crumbed haloumi, turning occasionally, for 4-5 mins until golden. Remove from the pan.
5. Step 5 — Serve up
   Thinly slice the avocado. Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the avocado, carrot and salad leaves and toss to combine. Divide the crumbed haloumi and salad among plates, scatter over the sunflower seeds and serve with the horseradish dressing for dipping. Enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Eier, Gluten, Wheat, Sulfit, Milch