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Green Halloumi Pesto Salad

Delicious grilled halloumi sticks, fresh lamb's lettuce and homemade pesto dressing make this salad perfect.

 

Ingredients

Ingredients
Servings:
Salad
g
Lamb's Lettuce
Avocado
Cucumber
g
Halloumi Cheese
tbsp
Lemon Juice
tbsp
Olive Oil
Salt & Pepper to taste
Herb Pesto
g
Fresh Herbs (Parsley, Dill)
tbsp
Walnuts
tbsp
Parmesan Cheese
tbsp
Lemon Juice
ml
Olive Oil
Salt & Pepper to taste
Calories
per serving
333
Carbs
8
Protein
16
Fat
25

Instructions

Preparing In The Kitchen
  1. For the pesto, wash the parsley and dill, shake dry and pluck the leaves from the stems.
  2. Add the parsley, walnuts, parmesan, lemon juice, olive oil, salt and pepper to a stand mixer and blend until smooth. Season with salt and pepper.
  3. Wash the cucumber, quarter lengthwise, cut out the core and cut the rest into fine slices. Halve the avocado, remove the pit, peel, and cut into slices as well.
  4. In a big salad bowl, toss together the salad, sliced cucumber and avocado. Add lemon juice and olive oil, season with salt and pepper and toss to combine
  5. Place the pan over medium-high heat, drizzle with olive oil. Pat the halloumi cheese with a kitchen paper, cut into the same-sized chopsticks and fry in the pan from each side for about 2 minutes.
  6. Arrange the halloumi on the salad and drizzle all over with pesto.

Preparing In The Kitchen
  1. For the pesto, wash the parsley and dill, shake dry and pluck the leaves from the stems.
  2. Add the parsley, walnuts, parmesan, lemon juice, olive oil, salt and pepper to a stand mixer and blend until smooth. Season with salt and pepper.
  3. Wash the cucumber, quarter lengthwise, cut out the core and cut the rest into fine slices. Halve the avocado, remove the pit, peel, and cut into slices as well.
  4. In a big salad bowl, toss together the salad, sliced cucumber and avocado. Add lemon juice and olive oil, season with salt and pepper and toss to combine
  5. Place the pan over medium-high heat, drizzle with olive oil. Pat the halloumi cheese with a kitchen paper, cut into the same-sized chopsticks and fry in the pan from each side for about 2 minutes.
  6. Arrange the halloumi on the salad and drizzle all over with pesto.

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