Raw Heirloom Tomato Salad with Pan Seared Halloumi and Ghost Pepper Avocado Chutney
An easy salad that comes together in less than 30 mins.
Ingredients
Salad Ingredients
- 2 large Heirloom Tomatoes sliced into circles
- 2 Peaches pitted and sliced
- 1/2 small Red onion thinly sliced into circles if possible
- 6 oz Halloumi Cheese sliced into 1 inch slabs
- 1/2 Avocado sliced
- 1 Cup Pomegranates
- 1 Cup Microgreens
- Handfull Fresh Basil chopped
Chutney Ingredients
- 1/2 Avocado
- 1 small Ghost Pepper
- 1/4 Cup Red onions or 1/2 small red onion
- 2 Tbsp. Rice wine vinegar
- 1 large Garlic pod
- 1/2 Cup Fresh basil
- 1/4 Cup Peaches If not available, use 1 Tbsp. Maple syrup
- 2 Tbsp. EVOO
- Salt to taste
- 1/4 Cup Water as needed for thickness
Dressing for the Tomatoes and Onions
- 4 Tbsp. EVOO
- 2 Tbsp. Rice wine vinegar Or Use lemon juice
- 1/2 tsp. Dry herbs like basil, thyme or dill Or a combination of all
- Salt to taste
Mix all of the above and keep aside.
Instructions
- Rub the EVOO dressing on top of sliced tomatoes & onions. Salt them well &let them rest.
- Heat a pan and grill the halloumi for 1 min on each side on medium flame.
- Fire roast the ghost pepper directly on the flame until all sides are charred or grill them for a min on both sides. Remove the stem.
- Make a chutney using all the chutney ingredients along with the ghost pepper. Add salt as needed. Add little bit of water or lemon juice to adjust the thickness & Consistency.
- Take a serving plate, add tomatoes, peaches, halloumi, avocado slices and onions. Generously top with the Avocado chutney (spread it generously), pomegranate, basil and micro greens.
- Enjoy!