Save to your scrapbook
Griddled avocado, halloumi & spelt salad with grapefruit
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g quick cook farro or Italian spelt
1 baby avocado, unpeeled, quartered, stone removed
50g Essential 30% Reduced Fat Cypriot Halloumi, sliced
1 tbsp olive oil
1/2 x 235g pack spinach
2 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp finely chopped coriander
2 salad onions, finely sliced
1 red grapefruit, peeled and segmented
1. Bring 1 litre of water to the boil in a saucepan and cook the farro or spelt for 10 minutes, until tender. Meanwhile, warm a griddle pan over a medium heat. Brush the avocado and halloumi with a little oil,
then griddle for 3-4 minutes, or until marked, turning half-way through. Remove and set aside.
2. Strain the farro or spelt and rinse under cold water until cooled. Shake off any excess water. Add the spinach and farro to a large serving bowl. In a small bowl, whisk together the lime juice, vinegar, the remaining olive oil and coriander. Season and toss into the farro mixture.
3. Remove the skin from the avocado then slice thickly. Top the salad with salad onions, grapefruit, avocado and halloumi, then serve.
Typical values per serving:
source of protein/2 of your 5 a day
This recipe was first published in Thu May 07 12:21:00 BST 2020.