Deconstructed Nachos salad with Grilled Haloumi
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Cook time: 
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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
  1. Pre-heat oven grill
  2. Cut wraps into small chips
  3. Place on grill in batches, turning within a few minutes to grill both side
  4. Remove from heat once crisped and leave to cool
Guacamole
  1. Wash and finely chop coriander leaves
  2. Take a fork to smash the avocado before adding other ingredients and mix together until smooth
  3. Season to taste and set aside
Salad
  1. Wash and finely chop coriander leaves
  2. Wash and dice tomatoes
  3. Warm a griddle or fry pan on med-high heat
  4. Add a little oil and spread evenly if using a griddle pan
  5. TIP - a pastry brush or baking paper works for this job
  6. Slice haloumi into 3 thinner slices
  7. Season lightly with cracked black pepper on one side
  8. Place this same side onto the pan and season the other side with pepper
  9. Cook the haloumi and turn after a few minutes once browned and/or with grill marks
  10. Remove from heat and slice into wedges
  11. 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!
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/deconstructed-nachos-salad-with-grilled-haloumi/