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Prep time
15 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
A quick summer meal for the times you don't feel like something heavy. —Rachel Haynes
Ingredients
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1
Small Avocado
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6 ounces
Halloumi in block form
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3
Radishes (whatever kind is preferred)
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1 tablespoon
Extra Virgin Olive Oil (for salad)
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2 teaspoons
Balsamic Vinegar
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Salt to taste
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Pepper to taste
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Olive oil for pan
Directions
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Preheat a non-stick pan to medium heat. While pan is heating, slice halloumi into quarter inch slices from the smaller end.
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Brush heated pan with light layer of olive oil, and place slices of halloumi in pan. Let cook until first side is browned, approximately 2-3 minutes.
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Flip halloumi, and brown on reverse side. When complete, remove from heat and set aside to cool slightly.
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Slice radishes very thinly and set aside. Cut avocado in half vertically and remove seed. Slice each half into quarter inch slices, and remove from skin, keeping slices intact.
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On a plate, alternate slices of halloumi and avocado until all slices are used. Arrange radishes on top and sides, then drizzle extra virgin olive oil and balsamic vinegar over the top.
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Finish with salt and pepper to taste, and serve immediately.
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