Fiona’s California inspired salad
Fiona’s job is to create new recipes so it’s only natural that after visiting California where she was inspired by the ever present avocados Fiona developed this salad recipe.
2 slice of Halloumi cheese
1 boiled egg
Watercress/sweet pea shoots
1 spring onion
Juice of half a fresh lemon or lime
Boil the egg in hot water for about 5 minutes (depending on size of egg, keeping the yolk moist). Remove the avocado from the skin and destone it, slice into pieces and squeeze the lemon juice onto it. This will stop it turning brown.
Chop the spring onion and slice the tomato.
Add these to a plate and place the salad leaves onto the plate.
Add avocado slices and cut the eggs in half and add to the plate.
Slice 2 pieces of halloumi cheese fry it olive oil until slightly brown. Place the hot cheese onto the salad and serve.