Halloumi stacks are amazing, I'll take any excuse to eat this delicious cheese! They are incredibly easy and quick to put together, I think 10 minutes would be generous. There's nothing more satisfying than a delicious meal which is guilt free and full of good stuff, this is a carbohydrate free meal so the cheese is totally justified! The basil dressing makes this stack,
it's fresh and transforms the dish into an Italian sensation. Like with any good tricolore you have GOT to get good quality tomatoes and avocado, the tomatoes must be fiercely red and smell like the vine, and the avocado must be rich and creamy. This is a versatile dish, you could have it for lunch/dinner or do mini ones for a starter.
Makes 2 stacks
2 large vine tomatoes
A small bunch of basil, roughly chopped
2 tbsp olive oil
1 tbsp red wine vinegar
Pinch of salt
Place the basil, olive oil, red wine vinegar and a pinch of salt in a food processor and blitz until you have a rough textured dressing. Pour into a serving dish and set to one side.
Cut the halloumi lengthways into 6 pieces so you have lovely rectangles.
Heat a large pan over a medium/high heat, once hot, place the halloumi into cook. Liquid will seep from the halloumi, don't worry, once evaporated this will turn golden brown and give the cheese the lovely colour. Turn after a couple of minutes. Once golden brown on both sides, remove from the pan.
While the halloumi is cooking slice the tomatoes into 8 even pieces. Do the same with the avocado, depending on the size you may not need to use it all, I used half of mine.
To assemble the stacks, use a piece of halloumi as the base and stack upwards using 2 pieces of tomato and avocado on each layer. Serve immediately drizzled with basil dressing.