FESTIVE FARE

Better Homes and Gardens chefs Colin Fassnidge and Clarissa Feildel have your Christmas lunch sorted

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Blood Orange, Avocado and Haloumi Salad

SERVES 4-6

INGREDIENTS

CROUTONS

4 large slices crusty bread, cut into large cubes

HALOUMI SALAD

3 blood oranges

Sea salt

2 tblsps olive oil

2 blocks haloumi, each block sliced into 2 thick slabs

100g macadamia nuts, chopped

100g pistachios, chopped

4 tblsps honey (½ cup)

2 medium red chillies, finely chopped or chilli flakes (optional)

Juice of 1 lemon

2 baby cos, torn

2 avocadoes (firm but ripe), chopped

1 pomegranate (optional)

METHOD

1 CROUTONS Toast bread in a large oiled nonstick frying pan on medium heat until golden and crisp. Remove to a plate.

2 Zest 1 orange and combine with sea salt. Set aside. Segment oranges, reserving any juice.

3 Add oil to same pan. Return to a medium heat. Cook haloumi for 1½-2 minutes or until golden brown. Add nuts to pan. Cook, shaking pan, for 1-2 minutes, or until haloumi and nuts are golden. Reduce heat to low, add honey and simmer for 1 minute. Stir in chilli, reserved orange and lemon juices. Remove from heat.