Halloumi Pea Salad Recipes
HALLOUMI & PEA SALAD
A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 40m
Number Of Ingredients 7
Steps:
- Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
- In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
- Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.
Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
HALLOUMI THREE-BEAN SALAD WITH POMEGRANATE-HARISSA VINAIGRETTE
Pan-fried halloumi, 3 types of beans, red onion, fresh cilantro, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.
Provided by Buckwheat Queen
Categories Salad Beans Three Bean Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
- While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
- Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 20.3 g, Cholesterol 18.6 mg, Fat 11.6 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 4.5 g, Sodium 464 mg, Sugar 2.3 g
HALLOUMI AND PEAR SALAD
This gorgeous salad was thought up by our friend Imppa. I have since given this recipe to numerous people - I think we've served this to everyone who's visited since Imppa did and made this salad for us! This recipe is really more of an idea, so you can adjust the measurements to your liking; just don't overdo the cherry tomatoes, as they're only supposed to be a part of a simple salad background for the glorious union of halloumi cheese and pears! For a luxurious touch, flambé the pear cubes with cognac.
Provided by stormylee
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shred rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on a flat surface, so for presentation, use a plate rather than a bowl).
- Halve cherry tomatoes, arrange on top of salad.
- Mix olive oil and balsamic vinegar, drizzle on top of the salad. Season with salt and pepper, if you prefer.
- Peel pear(s) and cut into small cubes. Heat butter in a pan and cook pear cubes until warm and soft. Let cool a little and pour on top of the salad.
- Slice halloumi cheese (soak in cold water first for 5-20 minutes if you want to reduce the saltiness). Heat butter in a pan and fry the slices until browned on both sides; arrange on top of the salad.
- Serve immediately while the cheese is still warm.
Nutrition Facts : Calories 111.8, Fat 8, SaturatedFat 1.6, Cholesterol 2.5, Sodium 34.2, Carbohydrate 10.3, Fiber 2.9, Sugar 5.7, Protein 1.7
PEA AND HALLOUMI FRITTERS
I love any recipe using halloumi as I'm developing a quiet addiction to 'the squeaky cheese'. This makes a nice lunch with a side salad, or a starter for a summer dinner.
Provided by Aunty Dotty
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil peas for a couple of minutes, then drain, refresh under cold water and drain again.
- Puree half the peas until smooth.
- Whisk the milk, eggs, flours, baking powder and pureed peas in a bowl, then add the rest of the peas, haloumi, mint and salt and pepper.
- Heat oil in a large frypan over med-hi heat and add tablespoons full of mixture, pressing down slightly to flatten.
- Fry in batches til brown on both sides and drain on paper towel.
- Serve with roasted tomatoes, fresh mint leaves and lemon wedges.
Nutrition Facts : Calories 245.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 97.3, Sodium 164.8, Carbohydrate 40, Fiber 4.3, Sugar 3.4, Protein 11.2
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