Chimi-Harissa Halloumi Salad with Creamy Avocado and Rocket | Serves 2

Ingredients

Instructions

1. a) Drain the halloumi, then cut into 1cm chunks. Place into a small bowl of cold water and leave to soak. 
   b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
   c) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). 
   d) To make the chimi-harrissa dressing, in a small bowl, mix the parsley, garlic, red wine vinegar, harissa paste (add less if you'd prefer things milder), the olive oil for the dressing (see pantry for amount) and 1/4 tsp of salt. Season with pepper and mix until combined.
2. a) Remove the halloumi cubes from the water, pop them onto a plate lined with kitchen paper and pat them dry.
   b) Heat a drizzle of oil in a medium frying pan on medium-high heat.
   c) Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
3. a) In a large bowl, add the avocado, rocket, chimi-harrissa dressing, half the halloumi and half the avocado. Gently mix until combined.
   b) Divide between 2 serving bowls and top with the remaining avocado and halloumi to finish.