Grilled Halloumi and Dukkah Crumbed Avocado Salad with a Buttermilk Dressing

Ingredients:

For the salad:

• 200g halloumi, sliced 5mm thick
• Olive oil for cooking
• 250g baby cucumber, thinly sliced
• 1 fennel bulb, thinly shaved
• 3 handfuls (80g) rocket
• 200g petite tomatoes, sliced in half
• 2 Hass avocados
• 1 lemon
• 20g nut and spice dukkah

For the dressing:

• ⅓ cup buttermilk
• 1 tbsp lemon juice
• 1 tbsp parsley
• 1 tbsp dill

Method:

To make the dressing:

1. Combine all the ingredients into a small jar, place the lid on and shake well. Set aside.

For the salad:

1. Warm up a heavy base fry pan (cast iron is ideal) to medium heat. Add a drizzle of olive oil and add the sliced halloumi, once a nice golden colour develops gently flip over and grill the other side. Remove from the heat and squeeze over half a lemon, set aside. This may need to be done in batches depending on how much liquid comes out of the cheese.
2. In a mixing bowl combine the rocket, shaved fennel, sliced cucumber and petite tomatoes. Pour over half of the dressing and toss through to evenly coat.
3. Slice the avocado into wedges, squeeze over half of a lemon to prevent them from browning. Pour the nut and spice dukkah out onto a flat plate. Gently lay one avocado wedge at a time into the dukkah to coat one side of the wedge. Repeat the process for the remainder of the avocado wedges.
4. Serve the salad onto a large platter, add the halloumi followed by arranging the dukkah crumbed avocado wedges over the top. Pour over the remainder of the dressing and serve straight away.