This refreshing and flavourful salad is perfect on its own for a Sunday lunch! The crispy lettuce along with the creamy richness of the avocado and the crunchiness of the pine nuts are matched perfectly with the lemony dressing and the unique flavour of the crispy grated halloumi. It’s a great source of protein and fiber, and it’s also gluten-free and vegan.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Misticanza Salad with Crispy Halloumi
Servings: 4 People
Ingredients
- 4 Lettuce hearts
- 125 g Organic Halloumi , Charalambides Christis, finely grated
- 2 tbsp Pine Nuts , toasted
- 1 ½ Avocado
- 60 ml EVOO , extra virgin olive oil
- 30 ml Lemon Juice
- ½ tsp Dry Coriander , ground
- ½ tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start with the lettuce hearts by washing them well, then cutting them in half and letting them dry.
- Then take a small pan and place it on medium heat. Add the pine nut toasting them for 3-4’ while tossing them frequently. Remove from the heat into a bowl and keep aside.
- In the meantime, we make the crispy Halloumi by taking an oven proof dish lined with parchment paper and sprinkling the grated halloumi, and evenly flattening it. Sprinkle the black pepper and the coriander and cook in a pre-heated oven, air circulation, at 140°C for about 15’ and until crispy and golden. Remove from the oven and allow to cool completely. Remove from the dish and crack in large pieces. Any bits that have broken apart, to be used in the dressing.
- To make the dressing we add into the bowl of a food-processor with the metal blade attached, 1 avocado, the lemon along with the bits of the broken halloumi and the salt. Blitz and slowly pour the olive oil.
- Pour the dressing in a bowl and gently dip each halved lettuce heart and immediately plate them on a serving plate. Scatter the remaining ½ avocado, that has been thickly sliced, and then chopped in large chunks, and drizzle the dressing if any was left in the bowl. Add the pine nuts, the crispy halloumi and serve.
Video
Toast the pine nuts and keep aside.
Grate the halloumi,
and evenly flatten it.
Sprinkle the black pepper
and the coriander
and cook in a pre-heated oven, air circulation, at 140°C.
About 15’ remove from the oven.
Allow to cool completely and crack in large pieces.
Make the dressing by adding the avocado,
the lemon juice,
along with the bits of the broken halloumi,
Blitz and slowly pour the olive oil.
and the salt.
Add the dressing in a large bowl,
cut the lettuce hearts in half,
and gently dip into the dressing.
Plate them on a serving plate,
Scatter the remaining ½ avocado,
add the pine nuts,
the crispy halloumi and serve.
