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Entertaining

Grilled Avo and Halloumi Salad

  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 5 minutes

  •       

Ingredients

2 Hass avocados, halved and seeds removed, skin on 250g halloumi, sliced into thick battens
Tabouleh
1 cup couscous, cooked as per packet instructions
2 bunches parsley, finely chopped
1 cup mint, leaves only, finely chopped
1 large super-ripe tomato, seeds removed and finely diced
4 tbsp extra virgin olive oil
Juice, 1/2 lemon
Sea salt and pepper, to taste
Dressing
½ cup Greek style yoghurt
1 small clove garlic, crushed and finely chopped
¼ cup dill, finely chopped
1 tbsp extra virgin olive
oil Sea salt and pepper, to taste

Method

1

Preheat BBQ with grill bars over high heat. Once the BBQ is scorching hot, add avocado to grill bars, flesh side down. Cook for 2 mins until slightly charred and avo begins to warm through. Next cook the halloumi by placing directly onto the bars of BBQ and cooking for 1–2 mins each side until golden brown. Allow to cool slightly and remove from skin and slice into thick wedges.

2

For the tabouleh, gently toss together all ingredients and set aside until ready to serve. Next make the dressing by combining all ingredients in a small bowl and place in the fridge until needed.

3

Spoon out tabbouleh mix into a large serving bowl or platter spoon, top with avocado and halloumi and a generous drizzle of the garlic dressing.

Ingredients

 2 Hass avocados, halved and seeds removed, skin on 250g halloumi, sliced into thick battens
Tabouleh
 1 cup couscous, cooked as per packet instructions
 2 bunches parsley, finely chopped
 1 cup mint, leaves only, finely chopped
 1 large super-ripe tomato, seeds removed and finely diced
 4 tbsp extra virgin olive oil
 Juice, 1/2 lemon
 Sea salt and pepper, to taste
Dressing
 ½ cup Greek style yoghurt
 1 small clove garlic, crushed and finely chopped
 ¼ cup dill, finely chopped
 1 tbsp extra virgin olive
 oil Sea salt and pepper, to taste

Directions

1

Preheat BBQ with grill bars over high heat. Once the BBQ is scorching hot, add avocado to grill bars, flesh side down. Cook for 2 mins until slightly charred and avo begins to warm through. Next cook the halloumi by placing directly onto the bars of BBQ and cooking for 1–2 mins each side until golden brown. Allow to cool slightly and remove from skin and slice into thick wedges.

2

For the tabouleh, gently toss together all ingredients and set aside until ready to serve. Next make the dressing by combining all ingredients in a small bowl and place in the fridge until needed.

3

Spoon out tabbouleh mix into a large serving bowl or platter spoon, top with avocado and halloumi and a generous drizzle of the garlic dressing.

Notes

Grilled Avo and Halloumi Salad
IngredientsDirections

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