Hass Avocado, Strawberry and Halloumi Salad

A community recipe by RedComm1

Not tested or verified by Nigella.com

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Introduction

The perfect salad to celebrate some sensational flavours!

Ingredients

Serves: 4

Metric Cups

250 grams halloumi (sliced)
1 bunch mixed salad leaves
4 large Peruvian hass avocados (halved, pitted and peeled)
200 grams strawberries (halved)
100 grams pomegranate seeds
1 sprig fresh basil (to garnish)
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or clear honey)
salt
ground black pepper

8⅚ halloumi (sliced)
1 bunch mixed salad leaves
4 large Peruvian hass avocados (halved, pitted and peeled)
7 strawberries (halved)
3½ pomegranate seeds
1 sprig fresh basil (to garnish)
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or clear honey)
salt
ground black pepper

Method

Hass Avocado, Strawberry and Halloumi Salad is a community recipe submitted by RedComm1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat a char-grill pan or non-stick frying pan. Char-grill or dry fry the slices of halloumi cheese for 1-2 minutes per side, until golden brown. Meanwhile, share the salad leaves between 4 serving plates.

Slice the avocados over the salads, then share the halved strawberries between them. Arrange the halloumi cheese on top, and scatter with the pomegranate seeds.

Make the dressing by whisking together the lemon juice, olive oil and pomegranate molasses or honey. Season with salt and pepper, then drizzle over the salads.

Serve the salads with a few basil leaves scattered on top.

Slice the avocados over the salads, then share the halved strawberries between them. Arrange the halloumi cheese on top, and scatter with the pomegranate seeds.

Make the dressing by whisking together the lemon juice, olive oil and pomegranate molasses or honey. Season with salt and pepper, then drizzle over the salads.

Serve the salads with a few basil leaves scattered on top.