Crumbed halloumi, homemade avocado salsa

An indulgent but satisfying lunch, one I wouldn’t normally add to a meal plan due to its high fat content.  Equally one I can never pass up on if it is on the menu.

Makes two:

Avocado salsa:

  • 4 small avocado, ripe
  • 1 small tomato, seeds removed, chopped
  • 1 spring onion – green part only, finely sliced
  • 1/2 green chilli, deseeded, finely chopped
  • a handful of coriander leaves, chopped
  • 1/2 lime
  • salt and pepper to taste
  1. Mash the avocado into chunks using the back of a fork
  2. Add the chopped tomatoes, spring onions, green chilli and coriander
  3. Squeeze the lime over the mixture, season with salt and pepper to taste
  4. One final mix before serving

Crumbed halloumi

  • 100ml sunflower oil (or more)
  • 250g low fat halloumi cheese, sliced into half in the middle
  • 3 tbsp plain flour
  • 1 egg, lightly beaten
  • 1 cup panko/regular breadcrumbs
  1. Heat oil in a non-stick pan over medium heat
  2. Place the flour, egg and breadcrumbs in three separate bowls forming an assembly line
  3. Start with one sliced halloumi, coat it with flour, then the egg and then cover in the breadcrumbs
  4. Gently place it onto the hot oil and leave to cook for 3 to 5 minutes on each side
  5. Transfer to a plate lined with kitchen paper to drain any excess oil
  6. Repeat with the other slice
  7. Once cooked, serve with avocado salsa plus some extra squeeze of lime


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