Mediterranean Salad

For Base:

1/2 Cup Hummus 

2 Persian cucumbers sliced 1/2” thick

1 Red pepper cut into 1” chunks 

1/2 Avocado cut into 1” chunks

1/2 Cup cherry tomatoes

1/2 Lemon juiced

To Saute:

1/4 Cup olive oil

1/3 cup kalamata olives

1 Small red onion sliced thinly

1 small block of halloumi cut into 1/2” chunks

1 Tbs Chopped Fresh dill

Few turns of salt and pepper

In a medium sized serving platter smear hummus. Next layer sliced/ chopped vegetables (cucumbers through cherry tomatoes) and drizzle lemon juice on top. Stovetop on medium heat in either a cast iron or stainless steel pan add olive oil, olives and red onion. Sauté for a minute until onion begins to get tender. Make room in the pan and add halloumi. Fry for a minute each side (making sure that nothing is burning) remove from heat and add to the top of the salad. Finish with a few turns of salt and pepper to taste. This halloumi salad Serves 4 as a side or 2 as a main. It is best served immediately but can be stored in the refrigerator for a day.