Honestly, this is quite possibly one of the most simplest lunches I’ve ever made, but something about it was just so bloody good. The beauty of this dish is you can chop everything on Sunday and just fry the halloumi and slice the avocado each night – simple! If you can, take the extra virgin separately but if not, it will travel fine!
Ingredients – Serves 2 for the week
225g x 5 Halloumi
3 x Red onion, chopped
150g Pine nuts, toasted
325g Plum Tomatoes, halved
5 x Avocado
Approx 10 tbsp extra virgin olive oil
Salt & Pepper
Cube one packet of the halloumi. Heat a pan on a medium heat (no oil). When it becomes hot add the cubes (as many as you can fit in the pan – don’t squidge them too close to each other. Let these cook for about 2 minutes and then turn over and fry for a further 2 minutes. Remove from the pan and pop on a tea towel. Do this with all the halloumi.
In two Tupperwares add some spinach, a handful of chopped tomatoes, a handful of pine nuts and approx 1 tbsp of red onion. Peel one avocado and slice up – pop half into each Tupperware and finally half of the halloumi.
When you’re ready to eat add 1 tbsp of extra virgin olive oil with some salt and pepper.
Love, A x