Vegan Halloumi Salad
This recipe uses Violife's Mediterranean Style Block which is a plant-based alternative to halloumi cheese. When fried it tastes very similar to the real thing, and it's amazing in this salad!
| Servings | Prep Time |
| 1 person | 5 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
This recipe uses Violife's Mediterranean Style Block which is a plant-based alternative to halloumi cheese. When fried it tastes very similar to the real thing, and it's amazing in this salad!
|
Ingredients
Salad & Halloumi
- 1/2 pack Violife Mediterranean Style Block
- 1 large handful baby salad leaves I used pea shoots, chard, baby red pak choi and garlic chives
- 1 handful baby plum tomatoes sliced in half
- 1 medium-large avocado sliced
Dressing
- 1 lime juiced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 handful fresh basil chopped
- 1 fresh red chilli de-seeded and diced
Servings: person
Instructions
Halloumi
- Take 1 of the 2 slices that comes in the pack of Violife, and split it in half down the thin edge to make 2 thinner slices. Cut these into rectangles. You should end up with 6-8 thin pieces.
- Fry the pieces for approx. 10 minutes, ideally on a griddle pan, turning occasionally.
Salad and Dressing
- Add the salad leaves, avocado slices and sliced baby plum tomatoes to a bowl or plate.
- In a separate bowl, add the lime juice, olive oil, vinegar, basil and red chilli with a pinch of pepper. Mix well
- When the halloumi is ready, gently toss the salad with the dressing before topping with the halloumi pieces. Tuck in!
