Halloumi salad

Halloumi salad

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

My brother isn’t a massive fan of salads, but as soon as there’s halloumi in sight, his plate will be licked clean! I too love halloumi, in all manner of dishes, as I find that its slightly salty taste really lifts ingredients. Drizzled with a fresh lemon and avocado-oil dressing, this converts even the most stubborn of salad haters.

Ingredients

Quantity Ingredient
225g halloumi
1 teaspoon lucy bee coconut oil
handful chopped parsley

For the dressing

Quantity Ingredient
30ml lemon juice
30ml olive oil
30ml avocado oil
1 teaspoon dijon mustard
20ml agave nectar
1 teaspoon cashew nut butter
1 heaped teaspoon capers, chopped
ground black pepper, to taste

To serve

Quantity Ingredient
2 tablespoons pine nuts
100g rocket
14 cherry tomatoes, halved
1/2 cucumber, deseeded and chopped into quarters
6 spring onions, finely chopped
14 green or black olives

Method

  1. To make the dressing, place all the ingredients in a bottle or recycled Lucy Bee jar and shake until combined. Set aside.
  2. Pat the halloumi dry using kitchen paper, then cut into 2cm slices. Melt the coconut oil in a frying pan over a medium heat. When hot, add the halloumi slices and cook for about 1 minute on each side, until lightly browned. Remove and set aside, then add the pine nuts for serving to the pan, lightly toast and set aside.
  3. Arrange the salad ingredients on plates and place the halloumi slices on top. Pour the dressing over (you may have too much, in which case store in an airtight container in the fridge for up to 5 days), then sprinkle over the parsley and toasted pine nuts and serve immediately.
Tags:
coconut oil
healthy
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