Avocado & Haloumi Salad
Relying on the British weather is tough, especially when your backyard BBQ is sitting there, calling your name. Sun or not, we’re here to help. Release your inner chef with our series of all-weather recipes, easily made from the comfort of your kitchen (if raining) or bbq (if sunny).
So tongs out, umbrellas away, ‘Kiss The Chef’ apron on. Let’s cook.
1 Avocado, peeled, stone removed and cut into slices
250g Haloumi, cut into 1cm slices
10 Cherry tomatoes, halved
6 Radishes, very thinly sliced
100g Rocket or other salad leaves
2 Tbsp each pumpkin & sunflower seeds, lightly toasted
2-3 Tbsp GBK Habanero Relish
Juice of 1/2 lemon
2 Tbsp Extra virgin olive oil
2 Tsp sherry vinegar
1 Tsp honey
Salt & pepper
Put the lemon juice, olive oil, vinegar and honey in jar with a tight-fitting lid and shake thoroughly. Season to taste with salt & pepper.
Heat a non-stick pan and pan-fry the haloumi until golden brown on both sides. Spread the GBK Habanero Relish on one side of the haloumi.
Toss the salad ingredients together with 2-3 tbsp of the dressing. Arrange the haloumi over the salad and sprinkle the toasted seeds over the top.