Halloumi With Broccoli Tabbouleh Honey Harissa Dressing Recipes

HALLOUMI WITH BROCCOLI TABBOULEH & HONEY-HARISSA DRESSING

Halloumi with broccoli tabbouleh & honey-harissa dressing image

Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices

Provided by Good Food team

Time 15m

Number Of Ingredients 12

Ingredients

140g couscous
300g broccoli florets
6 spring onions , finely sliced
150g cherry tomato , quartered
large bunch parsley , finely chopped
small bunch mint , finely chopped
juice 2 lemons , zest of ½ lemon
2 ½ tbsp extra virgin olive oil
1 ½ tbsp harissa
1 tbsp clear honey
2 x 250g packs halloumi cheese , cut into 1cm-thick slices
25g toasted flaked almond

Steps:

Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.

Nutrition Facts : Calories 682 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 4 milligram of sodium

HALLOUMI WITH QUICK SWEET CHILLI SAUCE

Halloumi With Quick Sweet Chilli Sauce image

There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg (I'd rather peel an egg, even when it's hurty- hot, than poach one). But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi's saltiness with some sweet-and-heat. I use a copper pixie-pan for the quick sauce - which takes all of 4 minutes - but if you don't have one, just make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 fresh red chilies
2 tablespoons runny honey
1 lime, halved
225 g block halloumi cheese
salad leaves, of your choice
extra virgin olive oil, to taste

Steps:

Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan - ideally, the sort sold as a butter-melting pan - along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them - without any oil in the pan - for 30-60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.

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