Rainbow Salad with harissa-halloumi and avocado

Simple, healthy, delicious - a perfect lunch without falling into a midday slump afterwards. The crunchy fresh Rainbow Salad as a base and halloumi with harissa as a slightly spicy extra kick.

15
 Min. |   
2
 Portionen

Ingredients

  • 2 Seedbars Rainbow Salad
  • 200 g halloumi
  • 200 g cherry tomatoes
  • 2/3 cucumber
  • 1 avocado
  • 30 g kernel mix
  • 1 lemon
  • 1 tsp honey
  • 4 tbsp olive oil
  • 20 g harissa
  • Salt & pepper

Rainbow Salad

3
-
4
semaines séparant le semis et la récolte

CHF 11.95

le paquet de 3 Seedbars

Step 1

Dice the halloumi, place in a bowl and mix with the harissa.

Step 2

Heat the oil in a pan and roast the halloumi for approx. 3 minutes until golden brown.

Step 3

Wash and cut the tomatoes in half. Also wash and dice the cucumber. Harvest the Rainbow Salad.

Step 4

Cut the avocado in half, remove the stone and dice.

Step 5

For the dressing, cut the lemon in half and squeeze out the juice. Mix the olive oil, lemon juice and honey. Add salt and pepper to taste.

Step 6

Arrange all the ingredients on a plate, pour the dressing over them, sprinkle with seeds and mix together.


Recipe provided by the cooking app KptnCook.

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