Lime & Pepper Haloumi Poke Bowl

Serves 2
Preparation time: 15 minutes
Cooking time: 2 minutes

A healthy vegetarian poke bowl, topped with toasted Lime & Pepper Haloumi, colourful vegetables, served with a spicy jalapeño sour cream salsa dressing.

Ingredients:

180g Lemnos Haloumi, cut in to 12 slices
3 tbsps extra virgin olive oil
½ small zucchini, cut in batons or spirals
½ cup cooked green peas or edamame beans
1 medium carrot, peeled, cut in fine batons
¼ large red capsicum, cut in strips
1 ripe firm avocado, stone removed, cut in half and flesh removed from skin
A small bunch snow pea sprouts (optional)
1 small handful of washed baby spinach leaves
4 cherry tomatoes, cut in half
Juice from ½ a lime

Jalapeno sour cream salsa

1 tbsp finely pickled jalapeño chilies (add more if you like spicy food)
3 tbsps sour cream
2 tbsps good quality tomato salsa
½ cup chopped coriander leaves (optional)
Sea salt

Method:

Divide the vegetables in a decorative way between two 17cm bowls, leaving room for the haloumi.
In a small bowl mix the jalapeño sour cream salsa ingredients and add salt to taste.
Heat oil in a griddle or heavy frying pan over medium heat. Add Haloumi to the pan and cook until golden on both side. Divide between the two bowls.
Whisk lime juice and olive oil together. Season with salt and pepper, then dizzle lightly over each bowl.
Serve immediately with the salsa either dolloped over the salad or on the side.

Tip: To cater to guests who like a little less spice, serve the salsa on the side.