Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Avocado banana bread

For ➍

250 g flour 

100 g sugar 

1 ts baking powder 

1 ts baking soda/sodium bicarbonate

½ tsp salt 

3 small bananas, very ripe 

120 g low-fat Greek yogurt 

2 ts vanilla extract 

2 eggs 

1 avocado, peeled & pitted

Preheat the oven to 160°C. Line a cake tin (23 x 13 cm) with baking paper.

In a large bowl, mix the flour with the sugar, baking powder, baking soda/sodium bicarbonate and salt.

Mash the bananas with a fork in a medium bowl. Beat in the yogurt, vanilla extract and eggs. Mash the avocado until smooth and make sure there are no chunks left.

Beat the avocado into the banana mixture, add to the flour mixture and stir well to form a thick batter. Pour the batter into the cake tin. (Add sliced banana for decoration).

Bake in the oven for 65 m, until a skewer in the center comes out clean. Let cool on a rack.

When using not ripe enough bananas, bake them 20 m on a baking tray lined with baking paper in the oven at 150 ° C if you want them very ripe, or 30-40 m if they need to be overripe.

Bacon chawan mushi with avocado & shrimps

For ➍
75 cl chicken stock (or dashi)
8 slices bacon
4 large eggs
1 tbs + 1 ts shoyu (white soya sauce)
2 ts sugar
12 large shrimps, cooked, sliced lengthwise into 0.3 cm pieces (or shaved country ham)
2 avocados, halved, cut crosswise into 0.5 cm pieces
8 scallions, thinly sliced
4 radishes, thinly sliced

In a sauce pan, heat the chicken stock (or dashi). Add the bacon. Simmer for 10 m. Whisk in the shoyu and sugar. Let it cool. Remove the bacon. (Use it for something else, like eggs for breakfast).
Whisk the eggs in a bowl. Whisk in the bacon broth. Pur the mixture through a fine sieve into 4 soup bowls.
Add the avocado slices.
Cover the bowls with plastic wrap. Put them in a steamer over gently boiling water. Steam for 13 m or until the custard is set.
Remove the wrap. Let cool the custard slightly.
Arrange shrimps, scallions and radishes on top and serve.
To serve cold, steam the custard, wrap and refrigerate for 1 day. Add shrimps, radish and scallions just before serving.

This is a modern fusion recipe, inspired on the traditional Japanese chawan mushi.

Stir-fried Brussels sprouts with chicken, avocado & cherry tomatoes

For ➍
2 tbs mild olive oil
300 g minced chicken
1 clove garlic
1 tbs herbes de Provence
500 g small Brussels sprouts
250 g cherry tomatoes
1 avocado
85 g arugula/ rucola

Heat the oil in a wok or frying pan and stir-fry the minced meat in 5 m.
Finely chop the garlic. Add the herbs and any salt to the minced meat and stir-fry. Meanwhile, clean the sprouts, add and stir fry 5 m.
Halve the tomatoes, add and stir-fry for 2 m. Cut the avocado in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Cut into cubes.
Remove the pan from the heat and add the avocado together with the arugula.

Couscous salad with peri peri chicken

For ➍
370 g chicken thigh fillets
3 tbs peri peri sauce medium*
300 g couscous
40 cl boiling water**
3 tbs olive oil
2 avocados
190 g vine tomatoes
1 red onion
75 g arugula salad mix
175 g fresh mango pieces

Brush the chicken fillet with the peri peri sauce. Heat the grill pan without oil or butter and grill the chicken over medium heat for 10-12 m.
In the meantime, put the couscous in a large bowl and pour over the boiling water**. Add the oil and leave covered for 10 m.
Meanwhile, cut the avocados in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Slice the flesh. Cut the tomatoes in half and the red onion in half rings. Stir the couscous with a fork and season with salt and pepper.
Mix the couscous with the salad mix. Halve the mango pieces. Slice the chicken thigh fillet..
Scoop the couscous on a large plate. Divide the avocados, tomatoes, onion, mango and chicken slices on top.

*Or make fresh peri-piri.
**Add chicken stock power for flavor.
***You can prepare the chicken fillet on the barbecue. Keep the same preparation time.

Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Great green goddess salad

For ➍
1 clove garlic
1 small anchovy*
½ handful lightly packed fresh parsley
2 medium scallions, white & green parts separated
½ ts dried tarragon
6 cl plain Greek yogurt
2 tbs mayonnaise
1 tbs white wine vinegar
½ ts salt
2 tbs olive oil
125 g baby spinach, washed & dried
1 medium cucumber, peeled & sliced
1 medium avocado, sliced

In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator.
Spread the spinach on a platter or 4 small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately. Top with cooked chicken or ham for a main course salad, or serve alongside grilled shrimp.

*The classic green goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Light avocado & tomato salad

For ➋-➍ as salad or side-dish
1 tbs minced shallot
1 tbs minced fresh Italian flat leaf parsley
½ ts Dijon mustard*
½ ts maple syrup
2 tbs extra virgin olive oil
270 g gourmet tomato medley**
1 large avocado, pitted & thinly sliced
1 tbs fresh Italian flat leaf parsley, chopped (for garnish)
100 g feta, crumbled***
salt & pepper, to taste

In a small bowl, combine the minced shallot, Dijon mustard, maple syrup, and chopped parsley. Very slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Set aside.
Wash and pat dry the gourmet medley tomatoes. Slice the small tomatoes in half, and quarter the larger ones. Place the tomatoes in a large mixing bowl.
Pour half of the vinaigrette over the tomatoes. Toss to combine.
Arrange tomatoes in the center of a serving platter and drizzle additional vinaigrette over top, if desired. Arrange avocado slices around the tomatoes in a single or double layer.
Garnish the entire dish with crumbled feta and chopped fresh parsley. Alternatively, you can simply toss everything together and pour into a bowl or onto a plate.****

*gluten free if possible
**or cherry tomatoes
***or crumbled goat cheese or sliced halloumi
****serve as a side dish with roasted chicken, a hearty white fish, or grilled tofu kebabs

Teriyaki salmon rice bowl with spinach & avocado

For ➍
500 g salmon fillet cut into 4 thin portions (skin on is ok)
teriyaki sauce
1 square sheet of nori, cut with a scissors into 2.5 cm strips, then stack the strips & cut crosswise into 2.5 by 0.5 cm confetti*
2 tbs of black or/& white sesame seeds
400 g sushi rice
16 cl homemade seasoned rice vinegar  or bought seasoned rice vinegar
500 g fresh spinach, washed
1 tbs Asian sesame oil
salt
1 bunch scallions, washed, trimmed, & sliced crosswise
1 avocado, peeled, pitted & sliced

Make the teriyaki sauce.
Toast nori and sesame seeds in a hot skillet for 2 m, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice. Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 times more. Drain in a fine mesh colander. Cook rice per package directions. (about 60 cl  water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar. 
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon**: Preheat oven to broil and set the rack 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 m more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.

*Use dried seaweed instead.  Let stand for 5 m in a bowl of water. Discard the water.
**Alternatively, cook the salmon in a frying pan, as they would in Japan. Replace teriyaki with this seasoning mix.
2 fillets salmon with skin (2 fillets =  340 g) (1 to 1.8 cm thickness, skin will hold the flesh together while cooking); ¼ ts salt; freshly ground black pepper; 1 tbs all-purpose flour; ½ tbs neutral flavor oil (vegetable, canola, etc); 1 tbs unsalted butter; 1 tbs sake
Seasonings: 1 tbs sake (or Chinese rice wine or dry sherry); 1 tbs mirin (or 1 tbs sake + 1 ts sugar); 1 tbs granulated sugar; 2 tbs soy sauce
Combine the ingredients for seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
Sprinkle ½ tbs of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 m, or until the bottom side is nicely browned.
Add sake and cover with lid. Steam the salmon for 3 m, or until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
http://www.justonecookbook.com/teriyaki-salmon-recipe/
***Make the teriyaki sauce and toast the sesame seeds and nori in advance. Keeps in airtight containers in the fridge for a week or so. The rice is best made fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temperature. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu or chicken instead of salmon.

Japanese raw salmon & avocado rice

For ➍
300 g sushi rice
350 g skinless salmon fillet
2 small, ripe avocados, sliced
juice 1 lemon
4 ts light soy sauce
4 ts toasted sesame seeds
2 spring onions / scallions, thinly sliced
1 red chilli, deseeded & thinly sliced
small handful coriander leaves
salt

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 4 dl water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 m until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 m.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 m.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls.
Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

A sushi like combination without the rolling.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional

Spaghetti with avocado sauce

For ➍
170 g spaghetti
1 avocado,pitted & peeled
½ garlic clove, smashed
½ bunch scallions, roughly chopped
juice of ½ lemon
5 cl extra-virgin olive oil
salt & freshly ground black pepper
¾ cup chopped parsley, for garnish

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 m.
While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth.
When the pasta is tender, reserve 5 cl of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth.
Add the sauce to the pasta and toss to coat. Season with salt and pepper.
To serve, portion the pasta onto plates and garnish with parsley.

Fried egg avocado toast

For ➍
2 medium ripe avocados, pitted & diced
juice from ½ lime
salt & pepper to taste
4 slices bread, toasted
1 medium tomato, thinly sliced
1 sweet pepper, thinly sliced
1-2 tbs vegetable oil
4 large eggs
2 tbs minced fresh parsley

Place diced avocado in a medium bowl. Mash thoroughly with lime juice, and salt and pepper to taste. Divide smashed avocado between toast slices. Top toast with tomato and pepper slices. Set aside for a moment.
Make the fried eggs. Working in batches, heat oil in a medium saucepan over medium-high heat until shimmery. Crack 2 eggs into pan and sprinkle eggs with salt and pepper. Allow eggs to cook, without flipping until whites of eggs are set. Carefully remove from pan with a spatula and transfer to a plate. Repeat step 2 with remaining 2 eggs.
Carefully arrange fried eggs on top of each toast.
Sprinkle minced parsley over top. Serve.

Avocado & mango topper

For ➍
2 ripe large avocados (200 g each), peeled, pitted & diced
1 ripe mango, peeled & diced
1 cup seeded, diced tomato
¼ cup chopped fresh coriander
2 tbs chopped red onion
1 tbs minced jalapeño pepper
1 tbs lime juice
½ ts salt
¼ ts black pepper
600 g grilled chicken, sliced

In a medium bowl, combine mango, tomato, cilantro, onion, jalapeño, lime juice, salt, and pepper.
Add avocado and toss gently.
Serve over grilled chicken.

Cobb grilled cheese

For ➋ sandwiches
4 slices whole wheat bread
4 tbs softened butter
250 g aged gouda, grated
1 roasted chicken breast, sliced
1 small tomato, sliced
½ avocado, pitted, peeled & sliced
1 hard boiled egg, sliced
4 slices cooked bacon
¼ cup blue cheese crumbles

Spread butter on one side of each slice of bread, then stack the two buttered sides together and repeat with the other 2 slices.
Layer top slice of the bread with a handful of gouda then follow with tomato, chicken breast, avocado slices, egg slices, blue cheese crumbles and 2 pieces of bacon then top with another handful of gouda.
Place the ingredient stacked bread, buttered side down, in a non-stick fry pan over medium-high heat and top with the other slice of buttered bread. Cover with lid and let cook for 3-4 m or until golden.
Reduce heat to medium and flip sandwich to the other side and cook for 2-3 m or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch carefully. Repeat process with the other sandwich ingredients to make the second grilled cheese.
Slice sandwiches in half and enjoy hot.

Bacon chicken guacamole bombs

For ➑ bombs
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tbs coriander, chopped
½ tbs kosher salt
2 tbs freshly squeezed lime juice
4 boneless skinless chicken breasts
salt & freshly ground black pepper
8 bacon strips
1 tbs canola oil

Preheat oven to 200°C.
Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, coriander, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for 2-3 m on each side. Remember to cook the sides of the chicken as well. Bake for 10 m.
Serve.

Avocado cream dip*

For ➌ cups
2 ripe avocados, pitted, peeled
10 cl sour cream
2 tbs apple cider vinegar
2 tbs olive oil
2 tbs finely chopped fresh coriander, plus leaves for serving
2 tbs finely chopped fennel fronds, plus more coarsely chopped for serving
salt
tortilla chips (for serving)

Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.

*Use as a smoother version of guacamole. Traditional guacamole recipes in chicken bombs.

Cajun shrimp & guacamole

For ➍
4 tbs butter
1 tbs Cajun seasoning*
500 g medium (or extra-large) shrimp, peeled & deveined
3 avocados
½ cup chopped red bell pepper
½ cup thinly sliced scallions
¼ cup chopped yellow onion
zest of 1 lemon
1 tbs (or more to your liking) fresh lemon juice
coarse salt & freshly ground pepper

Melt half the butter in a large sauté pan over medium-high. Add ½ tbs of the Cajun seasoning to the butter. Stir it all in. Let it bloom and fall in love. Add half the shrimp and sear on one side for 2 m. Flip and sear another m or so. Season with salt and pepper. Remove the shrimp from the pan and set aside.
Add the remaining butter and Cajun seasoning. Bloom for a second, then add the remaining shrimp. Set shrimp aside.
Half each avocado and remove the pit. Scoop out the flesh into a big bowl. Add the red bell peppers, scallion, onions, lemon zest and juice, and a pinch of salt and pepper. Mash it all together with your fork, until it’s smooth, but still good and chunky.
Taste it. Add salt and pepper and more lemon juice to your liking.

Pesto pasta with avocado

For ➍
1 avocado, diced into bite-sized cubes
250 g pasta, any kind
extra sea salt or kosher salt & fresh ground black pepper, to taste
green pesto*

Prepare the green pesto*.
Cook the pasta according to the package instructions, or however you like to cook your pasta. Drain well.
Combine it all. Toss the prepared pasta with your prepared pesto until well combined, then gently toss together with the diced avocado, being careful not to break up the avocado.
Give it another little sprinkle of sea salt or kosher salt and fresh ground black pepper to serve.

*Use a red pesto instead.

Papaya & halloumi watercress salad

For ➍
salad:
200-250 g halloumi, sliced
1 ts ghee*
1 medium punnet of cherry or baby plum tomatoes, halved
4 huge handfuls of watercress
1 medium red onion, finely sliced
1 medium ripe papaya or half a large one
1 large ripe black skin avocado, flesh scooped out & sliced
1 handful of pine nuts, or substitute pumpkin/sunflower seeds
dressing:
extra virgin olive oil
raw apple cider vinegar or lime or lemon juice
sea salt & black pepper
a squeeze of raw runny honey

Take a large flat serving dish and distribute the watercress (you can roughly snip into the stems a little for slightly more elegant eating).
Scatter the tomatoes, onion and avocado over the bed of watercress and sprinkle on a touch of sea salt if desired.
Gently toast the pine nuts in a dry frying pan and set aside.
Halve the papaya and scoop out the seeds.
Using a flattish spoon, scoop out thick slivers of the papaya flesh and pile onto the salad. If you're struggling to make it look nice then try slicing or cubing the fruit.
Ask everyone to be seated as this salad is best consumed when the halloumi is hot from the griddle/pan.
Heat the ghee to a high temperature in a large frying pan and lay down the halloumi slices without overcrowding (you might have to do this in batches if your pan is too small).
Fry the halloumi for approximately a minute on each side until each piece takes on a golden brown colour.*
Lay them across the salad.
At the table, sprinkle over the pine nuts, drizzle over a generous amount of olive oil, a squeeze of honey, a splash of vinegar and a good grinding of black pepper.

*or you could grill/griddle the halloumi.