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Beet, Avocado and Fried Halloumi Salad

Halloumi is a strange sort of cheese, it's quite rubbery and tasteless when eaten plain, but by simply applying a moderate amount of heat to some chunks in a pan with a little olive oil, the true inner flavour starts to really come out, just like a blossoming flower... or some equally cliche'd idea along those lines. While you can then apply these deliciously chewy salty chunks to any number of snacks, but my favourite is this salad... although in fairness, I am a beet fiend, substitute something else like finely chopped celery if you are beet-averse, then chastise yourself severely for having poorly developed tastebuds. You'll need the following:

1 Bag mixed leaves
1 Bag Rocket
1 Bag Watercress
300g Rosa cherry tomatoes (or any other if you can't get Rosa)
Half a cucumber
1 large avocado
5 Medium sized beets
200g Halloumi

50g sprouts (optional)
1/2 Red Onion (optional)

Fry the halloumi gently in a pan with a little olive oil but be careful not to burn it. The whole process should only take a few minutes and when you're done, the halloumi should be golden brown on at least 2 sides. Place on some kitchen paper towel to soak up any excess oil and wait for the pieces to cool. In a large salad bowl, place all the leaves in whatever quantity you like, I prefer more rocket than anything else, then halve the cherry totatoes and add those in along with the cucumber. Slice the beets into sixths, quarters are a little hard to swallow and eigths are almost not there, sixths are perfect. Slice the avocado into roughly inch long pieces of about a centimeter in thickness and throw those in. Lastly, make sure the halloumi is cool and throw those in. Toss well and serve with a basic homemade dressing. Perfect.

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