Halloumi salad vegetarian

Preparation – 10 minutes

First, make the quick pickled pink or red onions, alternatively slice pink or red onions into thin half-moons and add raw to the salad.

Make the dressing in a small blender, or use a stick blender. Combine mayonnaise, yoghurt, a peeled garlic clove, lemon juice and a handful of fresh basil leaves. Season the dressing with salt and pepper.

Cut the cherry tomatoes and black olives in half. If necessary, wash the rocket (arugula) and remove excess water with a salad spinner.

Finishing the Halloumi salad – 10 minutes

Divide the rocket (arugula), tomatoes, black olives and onions between 2 plates.

Slice the halloumi, pat dry and drizzle with olive oil. Halve the avocado, remove the pit and cut the avocado into slices that are not too thick, nor too thin.

Heat a griddle over high heat and grill the halloumi until nicely browned on both sides. Then immediately season it with salt and pepper.

Drizzle the avocado slices with olive oil and grill them for a few minutes on both sides. Season them immediately with salt and pepper.

Scatter the grilled halloumi and avocado over the salad and garnish with sunflower seeds and the dressing. Serve immediately, enjoy your meal!