Deconstructed Nachos salad with Grilled Haloumi
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
Chips
- 1-2 preservative-free wraps
Guacamole
- ½ cup avocado
- 1 teaspoon fresh coriander leaves
- Small squeeze of fresh lemon
- Big squeeze of fresh lime
- Salt and pepper, to taste
Salad
- ½ teaspoon fresh coriander leaves
- ½ cup cherry tomatoes
- Few thin slices of red onion
- ¼ cup kidney beans (tinned or cooked from dried)
- 75g / ½ regular block haloumi
- Crack of ground black pepper
- Splash of olive oil, to cook
Instructions
Chips
- Pre-heat oven grill
- Cut wraps into small chips
- Place on grill in batches, turning within a few minutes to grill both side
- Remove from heat once crisped and leave to cool
Guacamole
- Wash and finely chop coriander leaves
- Take a fork to smash the avocado before adding other ingredients and mix together until smooth
- Season to taste and set aside
Salad
- Wash and finely chop coriander leaves
- Wash and dice tomatoes
- Warm a griddle or fry pan on med-high heat
- Add a little oil and spread evenly if using a griddle pan
- TIP - a pastry brush or baking paper works for this job
- Slice haloumi into 3 thinner slices
- Season lightly with cracked black pepper on one side
- Place this same side onto the pan and season the other side with pepper
- Cook the haloumi and turn after a few minutes once browned and/or with grill marks
- Remove from heat and slice into wedges
- Place all salad ingredients on a plate, adding guacamole and chips to serve
Notes
A satisfying dish that feels indulgent though is super nutritious.
The chips will stay crisp in an airtight container for a few days and are great with dips!
The chips will stay crisp in an airtight container for a few days and are great with dips!
