Halloumi Salad Recipes
SIMPLE SALAD WITH HALLOUMI
If you can manage to refrain from eating the halloumi straight out of the pan or off the BBQ, then chop it up and throw it in this delicious fresh salad! Enjoy with a chilled glass of white and a good book.
Provided by geneviever
Categories Salad
Time 8m
Yield 1
Number Of Ingredients 7
Steps:
- Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
- Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.
Nutrition Facts : Calories 772.8 calories, Carbohydrate 19.5 g, Cholesterol 120 mg, Fat 64 g, Fiber 9.4 g, Protein 38.1 g, SaturatedFat 27.5 g, Sodium 2035.2 mg, Sugar 4.4 g
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.
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
HALLOUMI, POMEGRANATE & WALNUT SALAD
Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch - it takes just 15 minutes to make
Provided by Anna Glover
Categories Starter
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all of the dressing ingredients together with some seasoning, then set aside.
- Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
- Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.
Nutrition Facts : Calories 457 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
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