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Grilled halloumi and dukkah crumbed avocado salad with a buttermilk dressing

Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

Grilled halloumi and dukkah crumbed avocado salad

 200 g halloumi, sliced 5mm thick
 Olive oil for cooking
 250 g baby cucumber, thinly sliced
 1 fennel bulb, thinly shaved
 3 handfuls (80g) rocket
 200 g petite tomatoes, sliced in half
 2 Hass avocados
 1 lemon
 20 g nut and spice dukkah
Dressing:
 ⅓ cup buttermilk
 1 tbsp lemon juice
 1 tbsp parsley
 1 tbsp dill
To make the dressing:
1

Combine all the ingredients into a small jar, place the lid on and shake well. Set aside.

For the salad:
2

Warm up a heavy base fry pan (cast iron is ideal) to medium heat. Add a drizzle of olive oil and add the sliced halloumi, once a nice golden colour develops gently flip over and grill the other side. Remove from the heat and squeeze over half a lemon, set aside. This may need to be done in batches depending on how much liquid comes out of the cheese.

3

In a mixing bowl combine the rocket, shaved fennel, sliced cucumber and petite tomatoes. Pour over half of the dressing and toss through to evenly coat.

4

Slice the avocado into wedges, squeeze over half of a lemon to prevent them from browning. Pour the nut and spice dukkah out onto a flat plate. Gently lay one avocado wedge at a time into the dukkah to coat one side of the wedge. Repeat the process for the remainder of the avocado wedges.

5

Serve the salad onto a large platter, add the halloumi followed by arranging the dukkah crumbed avocado wedges over the top. Pour over the remainder of the dressing and serve straight away.

Nutrition Facts

Servings 0