Halloumi salad

My brother isn’t a massive fan of salads, but as soon as there’s halloumi in sight, his plate will be licked clean! I too love halloumi, in all manner of dishes, as I find that its slightly salty taste really lifts ingredients. Drizzled with a fresh lemon and avocado-oil dressing, this converts even the most stubborn of salad haters.

Serves 2

Ingredients

• 225g halloumi
• 1 tsp Lucy Bee coconut oil
• Handful of chopped parsley

For the dressing

• 30ml lemon juice
• 30ml olive oil
• 30ml avocado oil
• 1 tsp Dijon mustard
• 20ml agave nectar
• 1 tsp cashew nut butter
• 1 heaped tsp capers, chopped
• Ground black pepper, to taste

To serve

• 2 tbsp pine nuts
• 100g rocket
• 14 cherry tomatoes, halved
• ½ cucumber, deseeded and chopped into quarters
• 6 spring onions, finely chopped
• 14 green or black olives

Method

1. To make the dressing, place all the ingredients in a bottle or recycled Lucy Bee jar and shake until combined. Set aside.

2. Pat the halloumi dry using kitchen paper, then cut into 2cm slices. Melt the coconut oil in a frying pan over a medium heat. When hot, add the halloumi slices and cook for about 1 minute on each side, until lightly browned. Remove and set aside, then add the pine nuts for serving to the pan, lightly toast and set aside.

3. Arrange the salad ingredients on plates and place the halloumi slices on top. Pour the dressing over (you may have too much, in which case store in an airtight container in the fridge for up to 5 days), then sprinkle over the parsley and toasted pine nuts and serve immediately.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.