INGREDIENTS

• 250g haloumi

• 2 avocados

• 4 tomatoes

• 5g dried oregano

• 40g slivered almonds

• 100g basil pesto

• mint

• 100g baby spinach leaves

• 1 tbs olive oil

Allergens: Almond, Milk, Walnut. May contain traces of other allergens.

METHOD

1. Prep ingredients

Check your avocado is ripe before starting this recipe. Slice the haloumi, avocado and tomatoes, then season the tomato with salt and pepper.

2. Season haloumi

Put the haloumi in a shallow dish. Drizzle with 2 tsp olive oil, scatter with a pinch of dried oregano and lightly season with pepper, then turn to coat.

3. Toast almonds

Put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, stirring, for 3-4 mins until evenly golden. Remove from the pan.

4. Fry haloumi

Return the pan to medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.

5. Make pesto dressing

Combine the pesto and 1 tbs water in a bowl. Taste, then season with salt and pepper.

6. Get ready to serve

Pick the mint sprigs, discarding the stems. Combine the avocado, tomato, spinach and most of the mint in a large bowl. Divide the salad and haloumi among bowls. Drizzle with the pesto dressing and scatter over the almonds and remaining mint to serve.