Ingredients
Units
Scale
- 225g (7oz) halloumi
- 30ml (2 tbsp) vegetable oil
- 8 apricots, washed and halved
- 150g mixed leaf salad, washed
- 1 large avocado, peeled and cubed
- 60ml (4 tbsp), slivered almonds
Instructions
- Soak the halloumi in a bowl of water for 2 hours.
- Drain the cheese, pat it dry and cut it in 8 even slices.
- Heat a large frying pan with 15ml (1 tbsp) of vegetable oil and fry the cheese slices until browned on both sides. Drain the halloumi on kitchen towel.
- Next, add the remainder of the oil to the pan and fry the apricot halves on both sides until lightly browned.
- Evenly divide the leaves, avocado, apricots, cheese and almonds among 4 plates and serve immediately.
Notes
- Use a salad dressing of your choice, even in this case I didn’t feel the need to use any.
- This makes a light lunch but you can increase the quantities to your desire to make a starter or big main course.
- Toast the almonds if you can, for a nuttier flavour.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Starter
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 8.4 g
- Sodium: 5 mg
- Fat: 26.9 g
- Saturated Fat: 10 g
- Carbohydrates: 13.8 g
- Fiber: 5.6 g
- Protein: 15.7 g