The easiest gourmet salad you will ever rustle up! The sweet honey dressing goes perfectly with the salty haloumi, the lemon freshens it and the chilli gives it a good bit of attitude! I work during the holidays, so I’m always thinking of new exciting packed lunch ideas.
|Made in minutes on a mad dash before work this morning, cue envious looks from the others in the office…|
For the salad:
For the dressing:
Slice your haloumi (4 or 5 slices usually does me just fine for a lunch) and put under a high grill, when you hear popping and hissing, it should nearly be done (or until golden), turn the slices and cook the other side. Once done, slice and wrap in foil separately to your salad to avoid heating the leaves making them go limp.
Literally get your lunchbox (or a salad bowl), whack some leaves in it. Chop your avocado into chucks and distribute among the leaves.
Whack everything for your dressing in a jar, put the lid on and shake. If you are having it as a packed lunch DON’T DRESS YOUR SALAD! By the time lunch comes around, your leaves will resemble dark green soggy mush. Instead, get a piece of cling film, and spoon a few tablespoons into the middle, lift the edges up and twist (see picture…)
Sit and look at the clock waiting for lunchtime.