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Seared Halloumi & Smoky Coconut ‘Bacon’ Cobb Salad

with Avocado & Quinoa

Cooking time

30 minutes




970 /serving

The smooth flavour and versatility of avocados is something to celebrate, which is why we’ve partnered with Avocados From Mexico to bring you only the best, perfectly-ripened avocados. Tonight, let’s enjoy some in this mouthwatering twist on Cobb salad, which we’ve super-loaded with crunchy coconut ‘bacon’, fluffy quinoa and salty halloumi cheese grilled to melty-middle perfection. Dressed with our snappy Sweet Cider vinaigrette, it’s a dish that’s well worthy of the creamy richness of Avocados From Mexico!

We will send you:

  • 90g Baby lettuce
  • 1 Shallot (or onion)
  • 1 Tomato
  • 1 Avocado
  • 15ml Red wine vinegar
  • 60ml Sweet Cider vinaigrette
  • 25g Toasted coconut chips
  • 95g Red & white quinoa
  • 125g Halloumi
  • 9g Craving Cobb spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, smoked paprika)

Contains: Milk, Mustard, Sulphites

You will need:

Small pot
Medium pot
Medium pan
Salt & pepper
Total Fat
62 g
Saturated Fat
23 g
1230 mg
Total Carb
82 g
13 g
31 g
13 g
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Cook the quinoa
Rinse the quinoa in a strainer. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside to cool; season with ½ the spice blend.
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Mise en place & marinate the shallot
While the quinoa cooks, in a small pot, bring 1 cup water (double for 4 portions) to a boil. Medium-dice the tomato. Peel, halve and thinly slice the shallot. Cut the halloumi into ¼ inch slices. Add the shallot to the pot of boiling water; cook, stirring occasionally, 2 to 3 minutes, until softened. Drain and transfer to a bowl; add the red wine vinegar. Set aside to marinate as you complete the next steps.
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Make the coconut ‘bacon’
In a medium pan, heat a drizzle of oil on medium-high. Add the coconut chips; season with ½ the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until toasted. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Sear the halloumi
In the same pan, heat a drizzle of oil on medium-high. Add the halloumi to the pan and cook, 1 to 2 minutes per side, until golden brown.
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Slice the avocado
Halve the avocado; separate the two halves and carefully remove the pit. Using a spoon, scoop out the avocado flesh onto a cutting board and thinly slice lengthwise; season with the remaining spice blend and S&P to taste.
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Plate your dish
In a large bowl, combine the baby lettuce and cooked quinoa; toss well and arrange on a large serving platter. Top with the tomato, avocado slices, coconut ‘bacon’, seared halloumi, marinated shallot (drain before adding). Drizzle the Cobb salad with as much of the vinaigrette as you’d like. Bon appétit!