Mexican Salad
Prep time: 20 minutes
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Ingredients
- 2 cups rocket leaves chopped
- 400 g canned cannellini beans drained & rinsed
- 1 red capsicum small, finely diced
- 1 yellow capsicum small, finely diced
- 1 green capsicum small, finely diced
- 1 red onion small, finely diced
- 1 avocado finely diced
- 1/2 cup coriander leaves chopped
- sea salt & cracked black pepper
- 150 g halloumi cheese
Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup lime juice
- 1 teaspoon tabasco sauce
Instructions
- For the dressing: Mix all the ingredients together until combined. Adjust to taste.
- For the salad: Combine all the ingredients, except the halloumi, in a bowl. Mix well and season with salt and pepper.
- Pour the dressing over the salad and toss gently. To finish, grate the halloumi (using a normal grater or microplane) on top.
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