Fried Halloumi Salad With Charred Hispi Cabbage Recipes

FRIED HALLOUMI SALAD

Fried Halloumi Salad image

This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.

Provided by PetsRus

Categories Lunch/Snacks

Time 28m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil
1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Steps:

Unwrap the cheese and pat dry with kitchen paper.
Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
Whisk together all the ingredients for the dressing.
Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
Serve them with the dressing poured over and garnished with the coriander.

FRIED HALLOUMI SALAD WITH CHARRED HISPI CABBAGE

Fried halloumi salad with charred hispi cabbage image

This fried halloumi salad has it all: salty and tangy halloumi, caramelised charred cabbage and crunchy sweet beetroot slaw. There's chickpeas to make it extra filling, too. If cabbage isn't your thing, try our herbed lentil and beetroot 'couscous' with halloumi

Provided by Jules Mercer

Categories Halloumi recipes

Time 20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 white hispi, pointed or sweetheart cabbage, quartered
3 tbsp olive oil
400g halloumi, sliced
1 large ripe avocado, sliced
For the slaw
1 banana shallot or small red onion, finely sliced into wedges
Finely grated zest and juice 1 lime, plus wedges to serve
4 tbsp natural yogurt (or crème fraîche)
2 tbsp tahini (see Tips)
Small handful fresh mint leaves, roughly chopped, plus extra to garnish
4 small raw beetroot, scrubbed and sliced into rounds
400g tin chickpeas, drained and rinsed

Steps:

Mix the shallot/onion and lime juice for the slaw in a non-metallic bowl and set aside to pickle while the cabbage cooks.
Heat the oven to 220°C/200°C fan/gas 7. Put the cabbage wedges on a baking tray, drizzle with 2 tbsp olive oil, then roast for 10 minutes until just charred. Set aside.
Drain the shallot/onion, keeping the liquid, and set aside. Mix together the remaining slaw ingredients with the pickling liquid and some seasoning.
Just before serving, heat the remaining oil in a frying pan over a medium-high heat and fry the halloumi for 1-2 minutes on each side until golden and crisp.
Divide the slaw between serving plates, arrange the hot halloumi on top with the cabbage, shallot/onion, sliced avocado and remaining mint, with lime wedges on the side for squeezing.

Nutrition Facts : Calories 714kcals, Fat 47.6g (20.7g saturated), Protein 31.5g, Carbohydrate 33.5g (12.8g sugars), Fiber 13g

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COLOURFUL CABBAGE CRUNCH SALAD RECIPE WITH FRIED HALOUMI

2017-07-18 Pour the dressing over the salad and toss to coat. 3. Heat a griddle pan over a high heat. Place the haloumi in a small dish and toss to coat in the …
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Servings 4-6
Total Time 30 mins
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1. Using a mandolin or a sharp knife, very finely slice the red cabbage, carrots, green apple and fennel head into a large salad bowl.
2. In a separate bowl, make the dressing by mixing together the tahini, miso paste and lemon juice. Add the water bit by bit to the desired consistency. Pour the dressing over the salad and toss to coat.
3. Heat a griddle pan over a high heat. Place the haloumi in a small dish and toss to coat in the olive oil. Add to the griddle pan and cook for 2-3 minutes on each side or until charred.

Fried Halloumi Salad With Charred Hispi Cabbage Recipes

FRIED HALLOUMI SALAD

FRIED HALLOUMI SALAD WITH CHARRED HISPI CABBAGE

This fried halloumi salad has it all: salty and tangy halloumi, caramelised charred cabbage and crunchy sweet beetroot slaw. There's chickpeas to make it extra filling, too. If cabbage isn't your thing, try our herbed lentil and beetroot 'couscous' with halloumi

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