This healthy summer salad is wonderfully colourful, offers plenty of crunch and has bags of favour.

Serves 2


225g halloumi, cut into 1/2 cm thick slices
1 medium avocado
1/4 red onion, thinly sliced
Handful of red cabbage, thinly sliced
90g bag baby leaf salad or salad leaves of your choice
1 tbsp extra virgin olive oil

2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Juice of 1 lime
1 garlic clove, minced

70g breadcrumbs (I use sourdough breadcrumbs)
1 garlic clove, minced
2 tbsp seed mix (mine includes sunflower seeds, pumpkin seeds, seasame seeds, golden flax seeds)
2 tbsp walnuts, chopped
1 tbsp extra virgin olive oil


Combine the dressing ingredients in a jar, shake well and set to one side.

To make the pangrattato heat the oil in frying pan and gently toast the breadcrumbs, mixed seeds, garlic and walnuts for 3 - 4 minutes. Tip into a bowl and set aside.

Arrange the salad leaves, onion, cabbage and avocado in bowls.

Fry the halloumi in a pan with 1 tbsp of olive oil until golden on each side.

Dress the salad, add the halloumi and top with the pangrattato.