This salad is perfect for summer barbeques and perfect to share. The prep time for this is more that my average recipe but the salad is so yummy and so healthy that it's worth the time. This recipe feeds at least 4, but if you're cooking for 1 or 2 read my notes at the bottom to see how you can make a smaller dish.
1 block of Halloumi Cheese (or 2 cooked chicken breast)
1 small avocado
1 pink grapefruit
1 bag of mixed salad greens
1 teaspoon of olive oil (optional)
Sesame seeds to sprinkle on top
Cut the halloumi into slices and fry the slices until each side is browned. Remove the slices from the pan and cut into smaller, bite sized peices. Segment the grapefruit (this is what takes the longest) I decided the best way to do this was to cut the grapefruit in half and cut each segment out with a knife the way I would if I was eating it for breakfast. It takes a while but it means that the bitter pith doesn't end up in the salad.
Put the grapefruit segments in a large bowl and squeeze any remaining juice over them. Cut the avocado and mango into pieces and add them to the bowl. Mix in the salad greens and the cooked halloumi. Mix the salad well and sprinkle with sesame seeds. Since the grapefruit is so juicy you don't really need a salad dressing but you can add a touch of olive oil to give it more flavor..
Note: The tricky thing about cutting this recipe down to serve only 1-2 people is what do you do with the remaining fruit. I made a fruit salad out of the fruit and used the second half of the avocado on sandwiches during the week. If you want to have "Rainbow salad" for multiple meals during the week you can mix the grapefruit, avocado and mango together and store in the fridge, then add the cheese and salad later (the lettuce will wilt if you mix it with the acid for too long) Although this recipe feeds a huge number of people I still make it for just me because its a great way to get a variety of fruits and vegetable and it really tastes wonderful.