Ingredients

The following ingredients have 4 Servings
  • 1 large avocado
  • 1/4 red onion (very thinly sliced)
  • generous squeeze fresh lemon juice
  • freshly ground black pepper
  • 1/2 red pepper (chopped small)
  • 80 g cherry tomatoes (halved)
  • sea salt flakes
  • 1 TB olive oil
  • 2 TB fat of your choice (for shallow-frying)
  • 100 g halloumi cheese (sliced)
  • coriander or parsley (finely chopped)

Instruction

  • Have all your ingredients prepped and ready.
  • Cut the avocado into chunks and place inside a wide-bottomed bowl. Add the thinly sliced red onion and generously squeeze over fresh lemon juice (catch the pips!). Crack over black pepper, cover and set aside. The lemon juice prevents the avocado oxidising and turning black. But I also find it reduces the "raw" flavour of the onions. Apart from that, you need the lemon juice anyway in the salad, so it makes sense to add it now :)
  • In a separate bowl, add the cherry tomatoes and diced red pepper. Drizzle over the olive oil and scatter over sea salt flakes. Cover and set aside.
  • The two bowls of goodies above can be made ahead of time, but the halloumi should be fried just before serving. The reason for this is because we are frying in a saturated fat (butter or coconut oil) which will solidify and congeal unpleasantly if cooled in the fridge. If, however, you choose to fry in olive oil (which I don't recommend) that's entirely up to you. See my notes on FATS in the About FOL page.
  • For the halloumi, pat the pieces dry using kitchen paper. Heat the fat of your choice (I used butter, but coconut oil or ghee will work) in a large non-stick pan. Fry the halloumi pieces until golden on both sides.
  • You may have to work in batches to prevent over crowding your pan. Carefully remove and place on a plate lined with kitchen paper to drain excess grease. Season with sea salt flakes.
  • To serve, combine the avocado red onion mixture (along with all its juices) with the tomatoes and red pepper mixture (along with all its oil and juices) in a bowl. Top with the halloumi and scatter over the chopped coriander (or parsley, if using).
  • Unless you are doubling up this recipe (using the handy plugin above where it says ADJUST SERVINGS), you will be stuck with half lemons, half peppers etc. This is where those brilliant little pod savers come in handy. They work beautifully and you save on plastic! I found these at LAKELAND UK. They were afforable and are great quality.