Pesto Packed Halloumi Salad (LC)
Ingredients
1 tbsp (0.75 Aus tbsp – 15ml) green pesto
Juice and zest of ½ a lemon
1 garlic clove, crushed
Black pepper to taste
70g (⅔ cup) (2½ oz) halloumi, sliced
1 tsp pine nuts
A handful of mixed salad leaves
3 cherry tomatoes, quartered
½ pepper (bell pepper) (any colour), thinly sliced
25g (⅙ cup) (⅘ oz) cucumber, diced into bite-sized pieces
¼ avocado, diced into bite-sized pieces
Instructions:
Mix the pesto, lemon juice, lemon zest and garlic in a medium bowl and season with black pepper to taste.
Add the halloumi to a bowl and coat in half of the pesto mixture. Allow to marinate for 10-15 minutes in the fridge.
Place the halloumi on a dry frying pan over medium heat and cook on each side for 2-3 minutes or until browned.
Heat a small frying pan on low heat. Toast the pine nuts for a few minutes. Keep an eye on them as they brown quickly.
Prepare the salad by mixing the salad leaves, tomatoes, peppers (bell peppers), cucumber and avocado in a bowl.
To serve, place the halloumi on top of the salad. Sprinkle over the pine nuts and drizzle over the remaining pesto mixture.
