Grilled Halloumi and Dukkah Crumbed Avocado Salad.
Summer and salads go hand-in-hand. But don’t push them to the side — these recipes from Australian Avocados should be the centre of attention.
Grilled Halloumi and Dukkah Crumbed Avocado Salad
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Serves 8
Ingredients:
200g halloumi, sliced 5mm thick
Olive oil for cooking
250g baby cucumber, thinly sliced
1 fennel bulb, thinly shaved
3 handfuls (80g) rocket
200g petite tomatoes, sliced in half
2 avocados
1 lemon
20g nut and spice dukkah
Dressing:
⅓ cup buttermilk
1 tbsp lemon juice
1 tbsp parsley
1 tbsp dill
Method:
To make the dressing, combine all the ingredients into a small jar, place the lid on and shake well. Set aside.
Warm up a heavy base fry pan (cast iron is ideal) to medium heat. Add a drizzle of olive oil and add the sliced halloumi. Once a nice golden colour develops gently flip over and grill the other side. Remove from the heat and squeeze over half a lemon, set aside.
This may need to be done in batches depending on how much liquid comes out of the cheese.
In a mixing bowl combine the rocket, shaved fennel, sliced cucumber and tomatoes. Pour over half of the dressing and toss through to evenly coat.
Slice the avocado into wedges, and squeeze over half of a lemon to prevent them from browning.
Pour the nut and spice dukkah out onto a flat plate. Gently lay one avocado wedge at a time into the dukkah to coat one side of the wedge. Repeat the process for the remainder of the avocado wedges.
Serve the salad onto a large platter, add the halloumi followed by arranging the dukkah crumbed avocado wedges over the top. Pour over the remainder of the dressing and serve straight away.
Avocado, Mango & Quinoa Salad
Avocado, Mango & Quinoa Salad.
Serves 8
Ingredients:
1 cup uncooked black quinoa or regular quinoa
2 cups water
Pinch of salt
2 medium avocados, diced
1 large mango, diced
2 large tomatoes, diced
3 green onions, sliced
1 tbsp toasted pumpkin seeds
½ cup chopped coriander
¼ cup fresh lime juice
1 tbsp olive oil
½ tsp cumin
Salt and pepper, to taste
Method:
First, using a strainer, rinse the quinoa under cold water. Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.
Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
In a large bowl, combine quinoa, mango, tomatoes, green onions, coriander and avocados.
In a small bowl, whisk together lime juice, olive oil and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper.
Serve at room temperature or chilled.
Avocado, Lentil and Tomato Salad
Avocado, Lentil and Tomato Salad.
Serves 4
Ingredients:
Dressing:
⅓ cup extra virgin olive oil
1 tsp Dijon mustard
2 tbsp red wine vinegar
Salt and pepper
Salad:
2 x 400g tins lentils (drained and rinsed)
1 punnet (250g) cherry tomatoes, chopped
2 shallots, sliced
100g crumbled feta cheese
2 avocados, chopped
1 cup fresh mixed herbs (we used mint and parsley)
Method:
To make the dressing, combine all ingredients in a small jug and whisk to combine. Or add to a screw top jar and shake to combine. Set aside
For the salad, combine all ingredients in a large bowl reserving, half of the herbs and half the dressing. Gently toss to combine.
Serve on platter and top with remaining herbs and dressing.
Avocado and Tuna Pasta Salad
Avocado and Tuna Pasta Salad.
Serves 2
Ingredients:
4 cups penne pasta, cooked and cooled
2 spring onions, thinly sliced
½ cup mayonnaise
Squeeze of lemon
50g baby rocket
2 x 185g tuna in oil, drained
2 eggs, hard boiled and chopped
⅓ cup pitted Kalamata olives
2 avocados, sliced
Lemon wedges to serve
Method:
Cook pasta according to packet directions, drain well and set aside to cool.
Combine all ingredients, excluding avocado, in a bowl and mix well. Add extra mayo if desired to make creamier
Add pasta salad to bowls and top with avocado. Season and serve in with crusty bread
Avocado, Grilled Chicken and Pink Grapefruit Salad
Avocado, Grilled Chicken and Pink Grapefruit Salad.
Serves 4
Ingredients:
4 boneless chicken thighs
2 avocados halved, stoned, peeled and cut into 1cm cubes
2 pink grapefruits, segmented
2 tbsp olive oil
Salad:
1 Lebanese cucumber, sliced into large chunks
1 cup mint
1 cup dill sprigs, plus extra for garnish
1 cup chives cut into 1 inch batons, plus extra for garnish
1 bag lamb’s lettuce, washed
Dressing:
½ cup extra virgin olive oil
60ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)
1 tsp dijon mustard
1 tsp caster sugar
1 pink grapefruit juiced
Salt and pepper
Method:
Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a barbecue over a medium to high heat.
After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.
To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified. Season with salt and pepper.
Put the salad ingredients in a large mixing bowl and gently mix, dress with two-thirds of the dressing and pile onto a serving platter.
Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado, and spoon the remaining dressing over the top.
Garnish with a few extra chive batons and dill tip.
