Misticanza Salad with Crispy Halloumi | Charalambides Christis
FrixosPersonalChefing
Suitable for vegetarians
November 22, 2023
Misticanza Salad with Crispy Halloumi!
Prep Time
15
mins
Cook Time
15
mins
Serves
1
Ingredients
- 4 Lettuce hearts
- 125g Organic Halloumi, Charalambides Christis, finely grated
- 2 tbsp Pine Nuts, toasted
- 1 ½ Avocado
- 60ml EVOO, extra virgin olive oil
- 30ml Lemon Juice
- ½ tsp Dry Coriander, ground
- ½ tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start with the lettuce hearts by washing them well, then cutting them in half and letting them dry.
- Then take a small pan and place it on medium heat. Add the pine nut toasting them for 3-4’ while tossing them frequently. Remove from the heat into a bowl and keep aside.
- In the meantime, we make the crispy Halloumi by taking an oven proof dish lined with parchment paper and sprinkling the grated halloumi, and evenly flattening it. Sprinkle the black pepper and the coriander and cook in a pre-heated oven, air circulation, at 140°C for about 15’ and until crispy and golden. Remove from the oven and allow to cool completely. Remove from the dish and crack in large pieces. Any bits that have broken apart, to be used in the dressing.
- To make the dressing we add into the bowl of a food-processor with the metal blade attached, 1 avocado, the lemon along with the bits of the broken halloumi and the salt. Blitz and slowly pour the olive oil.
- Pour the dressing in a bowl and gently dip each halved lettuce heart and immediately plate them on a serving plate. Scatter the remaining ½ avocado, that has been thickly sliced, and then chopped in large chunks, and drizzle the dressing if any was left in the bowl. Add the pine nuts, the crispy halloumi and serve.
