I have made another Halloumi cheese salad with a few amendments. I am a great fan of cheese in salads such as Halloumi, feta and mozzarella. For the Halloumi cheese recipe I made in back in October click here: https://www.creativecookblog.com/post/halloumi-cheese-salad
Back to this post, I fried the Halloumi cheese until golden brown yet still soft. Then I included a colourful array of sweet cherry plum tomatoes, crunchy romaine lettuce leaves and sweetcorn. In addition, I have velvety spinach leaves and salty olives.
Finally, I used creamed avocado as opposed to avocado cut into chunks. This almost acts like a dressing and incorporates and binds all of the seasoning, herbs and the vegetables used in the salad. It tastes absolutely delicious. This salad is so bright and vibrant just like the summer that is due to come.
Prep: 10 mins
Serves: 4 People
-1 pack of rocket salad leaves
-7 Cherry plum tomatoes
-10 pitted green olives
-1 tin of Sweetcorn
-1 whole Avocado
-4 Romaine lettuce leaves
-1/2 pack of wild mix lettuce leaves
-1/2 pack spinach leaves
-1 pack of halloumi cheese
-1 tsp garlic paste
-1 tsp mint
-1 tsp coriander
-1 tsp parsley
-Drizzle of garlic olive oil
-Salt and pepper to taste
Wash the vegetables for the salad.
Cut the avocado in half.
De-seed the avocado.
Scoop the avocado into a small bowl.
Mash the avocado into a small bowl.
Chop the olives into half width ways and place in the salad bowl.
Chop the cherry plum tomatoes width ways and place in the salad bowl.
Chop the romaine lettuce leaves into strips and place into the salad bowl.
Use 1/2 pack of mix wild lettuce leaves.
Chop the halloumi’s cheese into cubes.
Drain water from the tin of the sweetcorn and pour into the salad bowl.
Fry the cheese in oil on a medium heat until golden brown
Add the herbs and seasoning and mix all of the contents of the salad.
Serve the salad in a bowl.