Recipe

A vibrant summer dish marinated in honey with salad, avocado and a zesty salad dressing.

Serves: 5 people   |   Prep time: 20 minutes   |   Cooking time: 15 minutes

Greek   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

• 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
• 80g pack Pomegranate Seeds
• 10g Fresh Mint Leaves
• 1 Large Red Onion
• 1 Large Ripe Avocado
• Sea Salt and Black Pepper

For the dressing

• Juice of ½ a Lemon
• 2 tsp Honey
• 50ml Olive Oil
• ½ tsp English Mustard
• 1 flat tsp Tomato Purée

  

Method

1. 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.
2. 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:

1. 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.
2. Toss all of the above with the rocket, mint and baby leaf salad.

To make the dressing:

1. Mix all the ingredients together and whisk.
2. 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, scatter over the pomegranate seeds and serve alongside the dressing.