Rocket Salad with Halloumi and Pesto Vinaigrette

Summary

Ingredients

• 1 avocado (s), ripe
• 1 box rocket
• 1 package cheese, (grilled cheese, halloumi)
• Herbs, fresh e.g., rosemary, oregano, sage
• 10 cherry tomato (s)
• basil
• 1 teaspoon pesto, green
• 1 teaspoon mustard
• 4 tablespoon balsamic vinegar or apple cider vinegar
• 2 teaspoons sugar, or honey
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Wash and drain the rocket. Cut the avocado in half, remove the stone and scrape out the flesh with a spoon and cut into pieces. Wash the tomatoes and cut in halves or quarters. Wash and chop the basil leaves.
2. Cut the halloumi into 0.5-1 cm thick slices and cut again into strips. Heat some olive oil in a pan. The oil needs to be very hot so that the cheese doesn`t get tough or rubbery. As soon as the oil is hot, add the halloumi strips to the pan and fry until both sides are browned. Just before the cheese turns brown, add the washed and chopped herbs to the pan.
3. Put the vegetables in a salad bowl and mix. Drape the fried halloumi with the herbs on top.
4. In a washed jam jar, add the balsamic vinegar, mustard, sugar, pesto, salt and pepper. Close the lid. Shake the glass vigorously so that the liquid becomes creamy. Do not add the olive oil yet, as it can become bitter if you shake or stir vigorously.
5. Then add the olive oil and briefly shake the dressing again. If you don`t have a jam jar, you can use a normal bowl and whisk.
6. Pour the vinaigrette over the salad, stir and serve.