Crunchy Crumbed Haloumi

with Horseradish Dipping Sauce and Avo Salad

1 egg

1 tbs plain flour

1½ tbs olive oil

1 tsp red or white wine vinegar

julienne peeler or box grater

medium frypan

Make sure your avocado is ripe before starting (see Kitchen hack). Shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the haloumi into 1cm-thick slices.

Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1 tbs plain flour in separate shallow bowls. Dust the haloumi with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.

Put the sunflower seeds in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.

Heat 1 tbs olive oil in the same pan over medium heat. Cook the crumbed haloumi, turning occasionally, for 4-5 mins until golden. Remove from the pan.

Thinly slice the avocado. Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the avocado, carrot and salad leaves and toss to combine. Divide the crumbed haloumi and salad among plates, scatter over the sunflower seeds and serve with the horseradish dressing for dipping. Enjoy!

To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.