Halloumi And Crispy Kale Gf Recipes

HALLOUMI AND CRISPY KALE. GF

Steps:

• Instructions Set the oven to a 160°C to warm. Pop the kale into a mixing bowl and sift through it to remove any tough stalks. Pour over a little olive oil, massage it into the leaves and sprinkle with salt and pepper. Cut the halloumi into slices about half a centimeter thick. Spread the kale out on a large baking tray in an even layer and pop into the oven for 8 minutes. While this is in, either grill or fry the halloumi. I used to grill it under a medium grill turning halfway through but now I just pop it in a heavy-based frying pan. You will find it loses a lot of liquid, so if frying, simply drain it off, and if grilling make sure you can catch the drips. Cook on a medium heat for around 5 mins each side, or until browned nicely, turning halfway through. When the kale has been in for 8 minutes, pull it out and move it around as you find the outer leaves crisp quicker and pop back in for another 5 minutes if it needs it. Serve up the kale on a platter with the cooked halloumi on top. Looking for more lovely salads? Try my lentils, beets and seeds salad or my Tabbouleh.

CRISPY HALLOUMI CHEESE WITH CAPER SAUCE

Steps:

• Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
• Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush the halloumi slices with the remaining 1 tablespoon olive oil.
• Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
• Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.