Fried halloumi and avo winter salad

Fried halloumi and avo winter salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 2
  • Easy
  • Meat-free
  • 15 minutes
  • 15 minutes


  • 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

Cooking Instructions

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. 

Bianca Strydom Recipe by: Bianca Strydom
View all recipes

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

Social Media

Related Recipes