Halloumi salad with avocado salsa

This  isn’t technically a recipe as it really just a matter of combining the ingredients. No cooking skills required and no need to stick rigidly to the quantities specified as any combination of these ingredients will result in a delicious end result. How good is that! And, as if that wasn’t enough, it’s made in minutes, i.e. real ‘fast food’. Halloumi is unlike any other cheese as it holds its shape and doesn’t melt when heated. It has a delicious salty flavour and it makes for a very quick, healthy and filling snack or lunch  – it has a reasonable shelf life so it is great to have it on standby in the fridge for those days when you are starving or short of time or both (happens regularly to me). It goes very well also with fresh beetroot which you can get in vacuum packs and which is another great standby to have in the fridge as it lasts for weeks in the fridge.

Serves 2 for lunch or 4 as a starter

Time to prepare: approx. 10/15 mins.

Ingredients

Avocado Salsa

1 ripe avocado
2/3 tomatoes
1 fresh lime
Fresh coriander leaves chopped

Halloumi Cheese (1 packet)

To serve: Salad leaves & dressing

How to make it:

  • Cut the tomatoes* into halves and then into quarters. Remove the seeds and chop the flesh into small pieces. *If you have time remove the skin by placing the tomatoes into boiling water for approx. 30 secs at which stage the skin will just peel off.
  • Cut the avocado in half, remove the skin and the stone and cut the flesh into cubes.
  • Place the tomato, avocado and coriander in a small bowl, add a good squeeze of lime and toss gently.
  • Cut the halloumi into slices and heat a non-stick pan (no oil needed).
  • Place the cheese slices onto the hot pan and fry until a nice golden colour on each side.
  • Put the salad together by placing some dressed salad leaves on a plate.
  • Place the avocado salsa in the centre and arrange the warm cheese slices around it.
  • Bon appétit!

SaveSaveSaveSaveSaveSaveSaveSave

SaveSave

Advertisements

Mason Jar Salads

Mason Jar Salad 1

These Mason Jar* salads are a recent discovery of mine. They are genius!  Since I went back working I have been buying my lunch out each day which is not something I can or want to keep doing. Apart from the expense I find I am eating stuff I wouldn’t normally choose to eat. In line with my 80/20 philosophy about food I like to eat healthily during the week so I can relax at the weekend and enjoy a few treats plus a few glasses of wine. This requires a bit of organisation and planning though during the week and these salads in a jar are a brilliant idea.  I make two at a time and they fit neatly in my handbag. With these salads it is all about the order of the ingredients – salad dressing first, this is so important as it guarantees that your salad ingredients don’t get soggy. Then put in a grain or a protein or something else big and chunky (e.g. chick peas, quinoa, sweet potato, butternut squash, pasta etc) layer your ingredients according to how heavy they are, e.g towards the top add nuts, grated cheese, seeds and lastly top it with your salad leaves. When you are ready to eat it then you just turn it out into a bowl, the salad leaves will be at the bottom.  Just mix it and there you go – a perfectly fresh and satisfying salad.   This website which I came across will give you some great ideas to encourage you to give this a go.

*PS – I bought the jar in SuperValu for €4.50 – however any clean jar that has a suitably wide opening will do.

In the one in the photo there is the following (from the bottom up!):

  • Spiralised / grated courgette
  • Shredded carrot
  • Black olives
  • Cherry tomatoes (halved)
  • Cucumber chunks
  • Cooked chicken
  • Mange tout(lightly steamed)
  • Broccoli (lightly steamed)
  • Mixed leaves