Halloumi, avocado and pomegranate salad with sweet tahini dressing

This is a very quick and easy dish of our own creation to knock up as a colourful starter for a summer BBQ or low-key supper. You can either serve it on individual plates, or if you prefer, in one big bowl for everyone to help themselves.

INGREDIENTS

• 250g Halloumi
• 2 medium avocados
• 100g pomegranate seeds (we are lazy and buy a little pack of seeds but you can use a whole pomegranate and do the job yourself, just wear an apron and be prepared to paint the kitchen red!)
• handful of coriander leaves

For the dressing:

• 50g tahini paste
• 1 small garic clove, crushed
• ½ tsp tamari soy sauce
• 1 tsp honey or agave nectar
• 1 tbsp cider vinegar

DETAILS

• Cuisine: Vegetarian
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Serves: 4

METHOD

First make the dressing by whisking together all of the ingredients in a bowl with ½ tsp salt and about 4 tbsp water. You are looking for a smooth, pourable consistency. Add extra tahini or water as needed.

Slice the halloumi into 1 cm thick pieces and place in a small, dry frying pan. Turn the heat to medium high and cook until golden brown before flipping over and cooking the other side. Remove from the pan onto a piece of kitchen paper and when cool enough to handle, cut or tear into small, bite-sized pieces.

Peel, de-stone and chop the avocados into 2-3cm chunks.

Place a little pile of avocado and halloumi on each plate and sprinkle with pomegranate seeds. Drizzle over the dressing and scatter with coriander leaves. 

DRINK

A ripe and sunny, Mediterranean style white wine with plenty of flavour would be terrific with this dish, as would a stylish Provençal rosé.

• Passimento Pasqua Bianco 2017, Veneto, £8.99 (mix 6) Majestic
• Atlantis Santorini 2017 £12 M&S (vegan)
• Côtes de Provence Sainte Victoire Rosé 2018 £12 M&S (vegan)