Vegan – Vegetarian – Sugar Free – Dairy Free – Low GI – Medium GI
I made this dish up one day after staring aimlessly into my fridge wondering what on earth I was going to eat for lunch! When suddenly inspiration was born from the slab or haloumi and coz lettuce hiding amongst the jars of various condiments. Thankfully one of those condiments was a little jar of homemade coriander and macadamia nut pesto. I had no sooner gently pan fried a couple of pieces of haloumi in virgin coconut oil and placed them inside a few leaves of coz lettuce with avocado, drizzled with the home made pesto and a squeeze of fresh lemon and WHALAH! lunch or a light snack is served!
What you’ll need…
- around 100 – 200 grams of haloumi cut into 2cm thick slices ( preferably use sheep’s haloumi over cow)
- Coz lettuce or witlof
- 1/2 to 1 avocado – thinly sliced
- extra virgin olive oil
- wedge of fresh lemon
- cracked pepper to taste
- Pesto
How to make…
- Lightly pan fry the sliced haloumi in both sides, in a little extra virgin coconut oil on low to medium heat, until a light golden brown
- Remove from the pan and place on a kitchen towel to drain
- Arrange your washed and drained witlof or coz lettuce leaves on a plate
- Top the witlof or coz lettuce leaves with the avocado slithers and haloumi
- Drizzle with a little olive oil and fresh lemon juice and a dollop of pesto if you have some handy
- Garnish with fresh herbs and or snow pea sprouts
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