Seared Halloumi and Portobellos in a Chimichurri Sauce

with Massaged Kale and Avocado Salsa
Prep Time 30 minutes
Course Main Course
Servings 2
Calories 817 kcal


  • 250 g Halloumi
  • 1 Garlic Clove
  • 1 Lime
  • 1 bunch Flat leaf parsley (chopped)
  • 1 bunch Corriander (chopped)
  • 1 tsp Chilli Flakes Optional
  • 100 g Kale
  • 3 Portobello Mushrooms
  • 1 Avocado
  • 1 Medium tomato
  • 15 g Pumpkin Seeds
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Avocado Oil for cooking


  • Preheat Oven to 220oC/200oC Fan/Gas Mark 7.
    Drain the halloumi block, then cut vertically into 2 slabs
    Fry on a medium-high heat for 2-4 mins then transfer to a baking sheet. Bake for 5-6 mins making sure you don't overcook it.
  • Now make your Chimichurri Sauce. To a small blender, add the crushed the garlic, zest and half the juice of 1 lime, the coriander, parsley, chilli flakes and extra virgin olive oil. Add salt and pepper.
    Whizz up until blended into a chunky dressing.
    (if you dont have a food processor, chop sauce ingredients finely and mix well.)
  • Destalk the kale and compost (or feed the rabbit) the stalks.
    Add1 tbsp of Olive oil to the leave with a good twist of salt and massage with fingertips for about 2-3 mins.
  • Thinly slice the mushrooms and fry until soft and golden. Season if required.
  • Next peel, de-stone and chop the avocado, cut the tomato into small pieces and stir together with the remaining lime juice (if you have used all your lime juice in the sauce, don't worry, just add more if you have it - if you don't have any more lime add a tbsp of balsamic or apple cider vinegar)
  • Serve the baked halloumi on top of the kale. Add mushrooms, avocado salsa and pour over the sauce.
    Finally sprinkle over your pumpkin seeds and tuck in.
  • Photograph your meal and #zoehannan on socials. I would love to see you making this recipe


Average Macros for this meal, per serving
Carbs - 13g
Protein - 35g
Fat - 70g
Keyword Gluten Free, Keto, Low Carb, vegetarian