Fried halloumi salad

Name: Fried halloumi salad | Asda Good Living
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 20g pine nuts; 1tbsp rapeseed oil; 1 medium red onion, thinly sliced; 2 cloves garlic, finely chopped; 15g basil, leaves separated and stalks chopped; 400g tin chickpeas, drained and rinsed; 2tbsp sun-dried tomato purée; Zest and juice 1⁄2 lemon; 225g Asda 30% Less Fat Halloumi; 225g vine-ripened cherry tomatoes, halved; 1 avocado, sliced; 170g bag Asda Bistro Salad; 3tbsp Extra Special Balsamic Vinaigrette

Savoury halloumi with creamy avocado, nutty chickpeas and a gentle kick of garlic

By Asda Good Living,30th May 2019

(50 votes)

Cook: 20 Mins

Serves: 6

Price: £1.06 per serving

Nutritional Information

Each 221g serving contains

Energy
1118kj
267kcal

13%

Fat
16.6g

Med
24%

Saturates
5.1g

Med
26%

Sugars
6.0g

Med
7%

Salt
1.04g

Med
17%

of your reference intake.
Typical energy values per 100g:
506kj/121kcal

Ingredients

20g pine nuts

1tbsp rapeseed oil

1 medium red onion, thinly sliced

2 cloves garlic, finely chopped

15g basil, leaves separated and stalks chopped

400g tin chickpeas, drained and rinsed

2tbsp sun-dried tomato purée

Zest and juice 1⁄2 lemon

225g Asda 30% Less Fat Halloumi

225g vine-ripened cherry tomatoes, halved

1 avocado, sliced

170g bag Asda Bistro Salad

3tbsp Extra Special Balsamic Vinaigrette

Method

Toast the pine nuts in a frying pan for 2-3 mins until golden. Set aside.

Heat 1tbsp rapeseed oil in the pan, add the red onion and garlic. Fry for 5 mins until softened.

Add the basil stalks to the pan with the chickpeas, sun-dried tomato purée and 100ml boiling water. Fry for 5 mins until all the liquid has evaporated. Remove from the heat, mix in the lemon zest and juice and season with black pepper. Transfer to a bowl then wipe the pan clean.

Cut the halloumi into 5mm slices and pat dry with kitchen roll. Add to the pan and cook for 1-2 mins on each side until golden.

Put the halloumi in a bowl with the pine nuts, basil leaves, chickpeas, cherry tomatoes and avocado. Add the salad leaves and toss. Drizzle with the balsamic vinaigrette to serve.