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