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Fried halloumi and avo winter salad

By Bianca Strydom

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
2 T capers
3 T pitted green olives, smashed
2 T red wine vinegar
1 T juice and zest of 1 lemon
230 g halloumi
1-2 greenskin avocado
125 g pack Tenderstem broccoli
100 g punnet asparagus
Woolworths nut-and-seed sprinkle
sea salt and black pepper, to taste

Method

1. Heat 1 T olive oil in a pan, add capers and smashed green olives.

2. Fry for 5 minutes, then add red wine vinegar, lemon juice and the zest of 1 lemon.

3. Cut a slab of halloumi into cubes, then fry in 1 T olive oil until golden brown. Cut 1–2 green-skin avocados into cubes.

4. Blanch Tenderstem broccoli and asparagus. Serve the halloumi on the broccoli and asparagus, topped with the avo, dressing, and Woolworths nut-and-seed sprinkle. Season to taste.

Find more avocado recipes here.