Ingredients
1 ripe Avocado, diced
1 Cooked Chicken Breast, sliced or shredded
1 Small head of Broccoli, shredded
2 Spring Onions, thinly sliced
1 Cucumber, diced
½ Fennel Bulb, finely diced or shaved
½ cup Fresh Parsley leaves, chopped
½ cup Fresh Mint leaves, chopped
150 g Halloumi, cut into cubes
2 tbsp Pepita Seeds
Lemon wedges, to serve
Dressing
1 ½ tbsp Sherry Vinegar
3 tbsp Extra Virgin Olive Oil
1 tsp Honey
Salt & Pepper, to taste
Method
1
Prep the salad base
In a large bowl, combine shredded broccoli, spring onion, cucumber, fennel, parsley, and mint.
2
Cook the halloumi
Heat a non-stick pan over medium heat. Add the halloumi cubes and pan-fry until golden and crispy on all sides, about 5–7 minutes. Set aside.
3
Make the dressing
Whisk together sherry vinegar, olive oil, honey, salt, and pepper in a small bowl or jar.
4
Assemble the salad
Toss the salad base with the cooked chicken and halloumi. Drizzle over the dressing and gently toss to coat.
5
Finish with toppings
Top with diced avocado, a sprinkle of pepita seeds, and a wedge of lemon on each plate.
Ingredients
1 ripe Avocado, diced
1 Cooked Chicken Breast, sliced or shredded
1 Small head of Broccoli, shredded
2 Spring Onions, thinly sliced
1 Cucumber, diced
½ Fennel Bulb, finely diced or shaved
½ cup Fresh Parsley leaves, chopped
½ cup Fresh Mint leaves, chopped
150 g Halloumi, cut into cubes
2 tbsp Pepita Seeds
Lemon wedges, to serve
Dressing
1 ½ tbsp Sherry Vinegar
3 tbsp Extra Virgin Olive Oil
1 tsp Honey
Salt & Pepper, to taste