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Crispy haloumi, prawn and avocado salad with parmesan crisps

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

A healthy and light way to enjoy Australian Prawns.

Crispy haloumi, prawn and avocado salad with parmesan crisps recipe

 12 thin slices of baguette
 1 cup grated parmesan
 2 tbsp olive oil, plus extra for brushing
 200 g haloumi, sliced
 16 large cooked Australian prawns
 2 cups watercress leaves, washed
 1 large avocado cut into wedges
 ½ cup buttermilk
 2 tbsp lemon juice
 1 tbsp chopped mint
 Salt and pepper
 Fresh lemon and mint to serve
1

Brush each slice of bread with olive oil and press face down into the parmesan to coat.

2

Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside.

3

Add haloumi to the pan and cook for 2-3 minutes each side or until golden.

4

Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad.

5

Top with crispy haloumi and serve with fresh lemon, mint and parmesan crisps.