A vibrant summer dish marinated in honey with salad, avocado and a zesty salad dressing.
2 x 225g packs Halloumi
60ml Squeezy Honey
Juice of ½ a Lemon
Fresh Thyme Leaves
30ml Olive Oil
90g bag Rocket & Baby Leaf Salad
150g Cherry Tomatoes
10g Fresh Mint Leaves
1 Large Red Onion
1 Large Ripe Avocado
Sea Salt and Black Pepper
For the dressing
2 tsp Honey
50ml Olive Oil
½ tsp Mustard
1 flat tsp Tomato Purée
SHOP THE INGREDIENTS
Put the squeezy honey and lemon juice in a shallow bowl, season with some salt and pepper, scatter over some thyme leaves and mix well.
Slice each block of halloumi into 5 pieces and then put in with the honey mix, spoon over the dressing and allow to soak for at least an hour in the fridge.
To make the salad
Cut the tomatoes in half. Peel and thinly slice the red onion. Cut the avocado in half, remove the stone and scoop out the flesh and chop. Pour a little lemon juice over to stop them going brown. Toss all of the above with the rocket, mint and baby leaf salad.
To make the dressing
Mix all the ingredients together and whisk. Remove the halloumi slices from the marinade. Heat the olive oil in a frying pan and fry the halloumi on both sides until brown. Place the halloumi on top of the salad and serve alongside the dressing.