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!
Salad & Halloumi
Violife Mediterranean Style Block
baby salad leaves
I used pea shoots, chard, baby red pak choi and garlic chives
baby plum tomatoes
sliced in half
extra virgin olive oil
fresh red chilli
de-seeded and diced
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!