Chimi-Harissa Halloumi and Avocado Salad
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Chimi-Harissa Halloumi and Avocado Salad

Chimi-Harissa Halloumi and Avocado Salad

Serves 2 | with Baby Plum Tomatoes, Baby Leaves and Parsley

This slightly spicy salad layers baby leaves with salty halloumi and creamy avocado. Finish with a drizzle of chimi-harissa for a delicious, quick lunch.

Allergens:
Milk
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount
Halloumi

225 grams

Halloumi

(Contains Milk)

Avocado

1 unit(s)

Avocado

Baby Plum Tomatoes

125 grams

Baby Plum Tomatoes

Flat Leaf Parsley

2 bunch(es)

Flat Leaf Parsley

Garlic Clove

1 unit(s)

Garlic Clove

Red Wine Vinegar

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

Harissa Paste

50 grams

Harissa Paste

Baby Leaf Mix

100 grams

Baby Leaf Mix

Not included in your delivery

Olive Oil

4 tbsp

Olive Oil

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Nutritional information

Energy (kJ)3147 kJ
Energy (kcal)752 kcal
Fat65.7 g
of which saturates22.5 g
Carbohydrate11.2 g
of which sugars7.2 g
Dietary Fiber5.2 g
Protein29 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Plate
Garlic Press
Spoon
Small Bowl
Knife
Pan
Large Bowl

Instructions

1

a) Drain the halloumi, then cut into 1cm slices. Place into a small bowl of cold water and leave to soak. 

b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board, then cut half into 2cm chunks and the remaining half into thin slices.

c) Have the baby plum tomatoes.

d) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). 

2

a) To make the chimi-harissa dressing, mix in a small bowl the parsley, garlic, red wine vinegar and harissa paste (add less if you'd prefer things milder) with the olive oil for the dressing (see pantry for amount) and 1/4 tsp salt. Season with pepper and mix until combined.

b) Remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry.

c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

3

a) Meanwhile, combine in a large bowl the tomatoes, baby leaf mix, chimi-harissa dressing and the avocado chunks. Gently mix until combined.

b) Divide between 2 serving bowls and arrange the avocado and halloumi slices on top to finish. 

Enjoy!