Pesto Packed Halloumi Salad (LC)

Ingredients

• 1 tbsp green pesto
• Juice and zest of ½ a lemon
• 1 garlic clove, crushed
• Black pepper to taste
• 70g halloumi, sliced
• 1 tsp pine nuts
• A handful of mixed salad leaves
• 3 cherry tomatoes, quartered
• ½ pepper (any colour), thinly sliced
• 25g cucumber, diced into bite-sized pieces 
• ¼ avocado, diced into bite-sized pieces

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Instructions:

1. Mix the pesto, lemon juice, lemon zest and garlic in a medium bowl and season with black pepper to taste.

2. Add the halloumi to a bowl and coat in half of the pesto mixture. Allow to marinate for 10-15 minutes in the fridge.

3. Place the halloumi on a dry frying pan over medium heat and cook on each side for 2-3 minutes or until browned.

4. Heat a small frying pan on low heat. Toast the pine nuts for a few minutes. Keep an eye on them as they brown quickly.

5. Prepare the salad by mixing the salad leaves, tomatoes, peppers (bell peppers), cucumber and avocado in a bowl. 

6. To serve, place the halloumi on top of the salad. Sprinkle over the pine nuts and drizzle over the remaining pesto mixture.

Lunch

Serves: 1

Low Carb