Grilled Avo and Halloumi Salad

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

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.

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.

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.

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