Ingredients
This fresh basil, avocado and tomato salad is the perfect lunch option on a sunny day. The veggies with golden fried halloumi, crunchy toasted pumpkin seeds and a drizzle of blueberry balsamic drizzle make the most mouth watering salad.
Serves: 2 as a main, 4 as a side
Ingredients:
- 2 NZ Avocados
- 2 cups 0f cherry tomatoes
- 1⁄3 cup Superb Herb basil leaves
- 1⁄3 cup pumpkin seeds, toasted
- 1⁄2 cucumber, peeled into ribbons
- 1⁄2 small red onion, mandolined or thinly sliced
- 200g halloumi, sliced
- 2 tbsp blueberry balsamic drizzle
- 3 tbsp olive oil
Method:
- In a nonstick frying pan over medium heat, add a tablespoon of olive oil and fry halloumi until golden. Set aside.
- Scoop and dice the avocados. Set aside.
- Halve some of the tomatoes, leaving the smaller ones whole. Set aside.
- Add halloumi, vegetables and basil to a large bowl, pour over olive oil and blueberry balsamic drizzle.
- Scatter with toasted pumpkin seeds and serve.
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