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- Haloumi & smoked salmon salad
Haloumi & smoked salmon salad
200g haloumi cheese, thickly sliced
2 handfuls watercress, washed and stems picked and discarded
1 avocado, thinly sliced
100g smoked salmon
1 blood orange, segmented
Paul Newman’s Own Balsamic Dressing
- Heat the olive oil in a frying pan over medium-high and cook the haloumi slices for a few minutes on each side or until golden brown.
- Arrange the watercress, avocado, smoked salmon, blood orange and haloumi on a nice serving platter and drizzle with Paul Newman’s Own Balsamic Dressing to taste.
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