-
Prep time
15 minutes -
Cook time
10 minutes -
Serves
2
Author Notes
A quick summer meal for the times you don’t feel like something heavy. —Rachel Haynes
Ingredients
1
Small Avocado
6 ounces
Halloumi in block form
3
Radishes (whatever kind is preferred)
1 tablespoon
Extra Virgin Olive Oil (for salad)
2 teaspoons
Balsamic Vinegar-
Salt to taste -
Pepper to taste -
Olive oil for pan
Directions
- Preheat a non-stick pan to medium heat. While pan is heating, slice halloumi into quarter inch slices from the smaller end.
- 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.
- Flip halloumi, and brown on reverse side. When complete, remove from heat and set aside to cool slightly.
- 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.
- 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.
- Finish with salt and pepper to taste, and serve immediately.
,
, ,High-Fiber,Low-Carb
, Prep time 15 minutes Cook time 10 minutes Serves 2 Author Notes A quick summer meal for the times you don’t feel like something heavy. —Rachel Haynes Ingredients 1 Small Avocado 6 ounces Halloumi in block form 3 Radishes (whatever kind is preferred) 1 tablespoon Extra Virgin Olive Oil (for salad) 2 teaspoons Balsamic Vinegar
, http://www.edamam.com/ontologies/edamam.owl#recipe_bc159dc1725bb69862c6c6d8db504cfa
, 2
, High-Fiber,Low-Carb
, Keto-Friendly,Vegetarian,Pescatarian,Mediterranean,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 1 Small Avocado
- 6 ounces Halloumi in block form
- 3 Radishes (whatever kind is preferred)
- 1 tablespoon Extra Virgin Olive Oil (for salad)
- 2 teaspoons Balsamic Vinegar
- Salt to taste
- Pepper to taste
- Olive oil for pan
,
, Prep time 15 minutes Cook time 10 minutes Serves 2 Author Notes A quick summer meal for the times you don’t feel like something heavy. —Rachel Haynes Ingredients 1 Small Avocado 6 ounces Halloumi in block form 3 Radishes (whatever kind is preferred) 1 tablespoon Extra Virgin Olive Oil (for salad) 2 teaspoons Balsamic Vinegar Salt to taste Pepper to taste Olive oil for pan Directions Preheat a non-stick pan to medium heat. While pan is heating, slice halloumi into quarter inch slices from the smaller end. 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. Flip halloumi, and brown on reverse side. When complete, remove from heat and set aside to cool slightly. 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. 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. Finish with salt and pepper to taste, and serve immediately.
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