Savour grilled halloumi avo salad
- 2 heads of broccoli, chop into smallish florets
- Handful washed, chopped Coriander
- Handful washed, chopped Rocket
- 500 g baby tomatoes, halved
- 2 tins (400g) drained red kidney beans
- 1 avo
- Grill halloumi and broccoli on the same baking tray, 5 minutes each side (till halloumi golden brown)
- Mix the remaining ingredients in a bowl.
- When halloumi and broccoli are done add to salad ingredients.
- Serve with dressing and enjoy!
- 2 tbsp. (80 ml) honey
- 2 teaspoons (10 ml) Dijon mustard
- Chunk grated ginger
- 1 cup (250 ml) apple cider vinegar
- 4 tbsp. olive oil
* Keep dressing separate for a packed lunch, to avoid soggy salad.