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Easter haloumi and avocado salad
Easter haloumi and avocado salad
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Satisfying vegetarian salad with haloumi, caesar dressing, avocado, apple, and walnuts.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 100g haloumi, cut into 2cm pieces
  • 28.75 gm chopped walnuts
  • 0.63 gm mild paprika
  • 16.00 gm brown sugar
  • 3 baby gem lettuce, leaves separated
  • 1 avocado, sliced
  • 2 red delicious apples, thinly sliced crossways
  • 4 soft-boiled eggs, halved
  • 131.25 gm Caesar dressing
  • 62.50 ml grated parmesan
  • 62.50 ml dried cranberries
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Cook the haloumi for 4 minutes, turning occasionally, until golden brown on all sides. Transfer the cooked haloumi to a plate.
  • Toast walnuts in the same pan until fragrant. Stir in paprika and sugar, cooking for 2 minutes until walnuts are caramelized. Remove from heat.
  • Arrange the lettuce on a generous serving platter. Layer with sliced avocado, apple, haloumi, and boiled egg. Drizzle the salad with dressing, then garnish with grated parmesan, dried cranberries, and chopped walnuts before serving.

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