Halloumi with cucumber & avocado salad

This is the most delicious starter however be warned as if not cooked and served immediately it will be a disaster- the halloumi cheese goes all rubbery and not very appetising! It was my downfall in my first year on Masterchef.I had no idea there was a time delay between completing the dish to when the judges taste it - let's just say rubbery cold halloumi is a million miles away from the hot salty cheese and cool cucumber I was hoping for. I was very lucky to be invited back to Masterchef the following year - and I took all timings into consideration that time. That said do try it as it is delicious on a gorgeous hot summer day but be warned you need to eat it straight away! 

Note: I used a potato peeler to cut the cucumber into ribbons you could use a spiraliser if you have one in the back of the cupboard which was only used that one summer!

Ingredients (Serves 4)

1 cucumber

2 ripe avocados cut into small cubes

5 tbsp olive oil

1 juice of a lime

1 tbsp torn flat parsley

1 handful pea shoots

4 spring onions sliced into rings

250g halloumi cheese cut into 4 slices

Method

1. Using a potato peeler , peel the skin and the flesh of the cucumber into ribbons into a bowl, remove the soft seeded centre, mix with the avocado.
2. Whisk together 2 tbsp of olive oil and the lime juice, season to taste.
3. Add the dressing to the salad with the parsley, spring onions and pea shoots.
4. Place a non stick frying pan over a medium heat. Once hot, add the remaining olive oil.
5. Place halloumi slices on a pan and fry 1-2 mins each side until golden brown.
6. Divide the salad among the plates and top each with a slice of halloumi.