Grilled Halloumi, Parmesan and Avocado Salad
By Marcus Coates, @homeinriyadh, 14th January 2021
Calling all cheese lovers! Here’s a quick question for you all: “When is the best time to eat cheese?”
If you answered ‘anytime’ to that question, then this recipe is definitely for you.
And if you read my last recipe blog, you might recall me advocating the avocado (avocado = Vitamin K: 26%, Folate: 20%, Potassium: 14% ((more than a banana!)), Vitamin B5: 14%, Vitamin B6: 13%, Vitamin e: 10%, loaded with heart-healthy monounsaturated fatty acids and fibre, and known to lower cholesterol and reduce blood triglycerides by up to 20%.
What’s that you say? So, it’s a recipe full of cheese and also good for you? The evidence appears to point in that direction.
Ingredients (serves 2)
1 x pack of halloumi cheese
1 x avocado
1 x romaine lettuce
2 x plum tomatoes
1 x tablespoon of capers
1 x generous sprinkle of parmesan
Olive oil and balsamic vinegar for dressing
Method
1. Wash, and coarsely chop your romaine lettuce, then place in a bowl.
2. Wash, and coarsely chop your tomatoes and add to the bowl.
3. Next, slice the avocado down the middle and remove the large stone, then cut each half down the middle again, peel off the skin, dice the avocado flesh, and add to the salad mix.
4. After that, add the capers and dressing.
5. Now for the halloumi! Slice it and grill it in a frying pan. To do this, add a little oil or butter to a heated pan. Once the oil sizzles, place in your halloumi slices. Brown on one side, flip over and brown the opposite side.
Serving
Heap the salad mix into bowls. Strategically place on a few pieces of grilled halloumi and generously sprinkle with parmesan. And that, sir or madam, is that.
OMG! It's cheese, but not as we know it!
Public Health Warning: eat this salad with caution, a world of cheesy delight is about to assault your taste buds.
Author disclaimer: The author cannot be held responsible if you spontaneously indulge in second, third or fourth helpings.
"Quick, someone hand me some cheese."
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