Fried Halloumi Salad With Charred Hispi Cabbage Recipes
FRIED HALLOUMI SALAD
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
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
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
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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