Avocado, Tomato and Grilled Halloumi Salad

Mizkan Seasoned Rice Vinegar adds a delicious piquancy to the dressing for this stunning salad.

1 x 200g bag mixed salad leaves
2 ripe avocados, pitted and sliced
4 large tomatoes on the vine, sliced
250g (9oz) roasted red peppers (bottled in oil or brine)
250g (9oz) halloumi cheese, sliced
4 tbsp olive oil
1 tsp finely grated lemon zest
2 tbsp Mizkan Seasoned Rice Vinegar
1 tsp wholegrain mustard
Salt and freshly ground black pepper
About a dozen basil leaves, torn
2 tbsp capers (optional)

Method:
Share the salad leaves between four large plates. Top with the slices of avocado and tomatoes. Tear or slice the red peppers into strips and arrange on the salads.

Preheat a non-stick frying pan. Add the slices of halloumi cheese and cook for about 40-60 seconds on each side, until browned. Share between the salads.

To make the dressing, mix together the oil, lemon zest, Mizkan Seasoned Rice Vinegar, mustard and seasoning. Spoon over the salads and scatter the basil leaves and capers on top (if using). Serve at once.

Serves 4
Calories per serving 504
Fat per serving 44g

Cook’s tip:
Try mint leaves as a change from basil.