Chicken and Avocado Salad

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

Prep the salad base
In a large bowl, combine shredded broccoli, spring onion, cucumber, fennel, parsley, and mint.

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.

Make the dressing
Whisk together sherry vinegar, olive oil, honey, salt, and pepper in a small bowl or jar.

Assemble the salad
Toss the salad base with the cooked chicken and halloumi. Drizzle over the dressing and gently toss to coat.

Finish with toppings
Top with diced avocado, a sprinkle of pepita seeds, and a wedge of lemon on each plate.

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