Ingredients 75 g baby spinach
1 large avocado, sliced
180 g cherry tomatoes, halved
¼ cup spring onions, finely chopped
180 g Haloumi cheese
For the dressing 2 tbsp oil
2 tbsp lemon juice
Garlic chives, finely chopped
Make the salad ahead of time by mixing the spinach, tomato and spring onions in a bowl.
For the dressing
Place all dressing ingredients in a jar and add some pepper to taste.
Put a lid on and shake to mix.
Cut the haloumi into about 10 slices and heat a tiny bit of oil over a high heat.
Add the haloumi and fry till golden, turning once - this should only take about 2 minutes on each side.
Add the avocado to the salad.
Place the haloumi over the salad, shake the dressing once again, and drizzle over the salad.