Ingredients

Method

• 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

Ingredients

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.