fried halloumi salad

Ingredients

• Pine nuts

  Nuts, dried

  20g

• Rapeseed Oil

  Yorkshire Drizzle

  15 ml or 15g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Basil

  Fresh

  15g

• Chickpeas

  Canned - Tesco

  1 can, drained or 306g

• Tomato Puree Tube

  Tom Puree - Tesco

  30g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Halloumi With Basil

  Eridanous

  225g

• Cherry Tomatoes

  Tesco

  225g

• Avocado

  4 Pack - Tesco

  1 avocado or 100g

• Mixed Leaves Salad

  Tesco

  170g

• Dressing, Vinegarette

  Virginia Brand

  3 tbsp or 150g

Directions

1. Toast the pine nuts in a frying pan for 2-3 mins until golden. Set aside.
2. Heat 1tbsp rapeseed oil in the pan, add the red onion and garlic. Fry for 5 mins until softened.
3. Add the basil stalks to the pan with the chickpeas, sun-dried tomato purée and 100ml boiling water. Fry for 5 mins until all the liquid has evaporated. Remove from the heat, mix in the lemon zest and juice and season with black pepper. Transfer to a bowl then wipe the pan clean.
4. Cut the halloumi into 5mm slices and pat dry with kitchen roll. Add to the pan and cook for 1-2 mins on each side until golden.
5. Put the halloumi in a bowl with the pine nuts, basil leaves, chickpeas, cherry tomatoes and avocado. Add the salad leaves and toss. Drizzle with the balsamic vinaigrette to serve.
6. https://www.asdagoodliving.co.uk/food/recipes/fried-halloumi-salad

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