HALLOUMI PARMIGIANA
Breaded and fried halloumi adds a new dimension to an Italian favorite. It's a multitasking recipe, but produces a complete meal. It's definitely worth the effort.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
- While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
- Heat oil in a deep skillet over medium-high heat.
- Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
- Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
- Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
- Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
- Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 1178.6 calories, Carbohydrate 79.6 g, Cholesterol 103.6 mg, Fat 82.7 g, Fiber 8.3 g, Protein 32 g, SaturatedFat 20.1 g, Sodium 3123.9 mg, Sugar 12.3 g
HALLOUMI TRAYBAKE
Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day
Provided by Juliet Sear
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
- Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.
Nutrition Facts : Calories 564 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
SEARED LEMON HALLOUMI
Very quick and simple idea for Halloumi. Serves very well with a herb salad or salad of bitter leaves such as radichio and rocket.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the halloumi into 5mm slices and place in a dish or tray in a single layer.
- Mix lemon juice and honey and pour over the cheese.
- Turn the cheese slices to coat evenly and leave to marinate for at least 1 hour.
- Heat up a pan and when ready to serve the meal place the cheese in until golden brown, turn and pour in any remaining marinade.
- Serve immediately with your choice of salad.
Nutrition Facts : Calories 35.7, Sodium 0.6, Carbohydrate 10, Fiber 0.1, Sugar 9, Protein 0.1
ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, halloumi cheese, cherry tomato, fresh basil, salt, pepper, olive oil, olive oil, garlic, fresh basil, salt, pepper, lemon
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your oven to 350˚F / 175˚ C
- Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
- Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
- Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
- Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
- Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
- Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 2 grams, Fat 53 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams
PASTA WITH HALLOUMI PEPPER SAUCE
If you're tired of tomato or cream sauces with your pasta, try this little number made with roasted sweet peppers. Add parmesan on top, if you like, and maybe even a little bit of sausage in with the sauce.
Provided by Sackville
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (or 200 C).
- Slice the peppers into quarters, cutting out the seeds.
- Lay on a lightly oiled baking tray, skin side up.
- At the same time, rub the heads of garlic with a little olive oil and set on the tray with the peppers.
- Bake for 25 minutes.
- When you take the tray out of the oven, cover the peppers with clingfilm and leave to"sweat" for 10 minutes.
- This helps loosen the skin.
- Peel the peppers and place in a food processor.
- Now trim the stalk end off the garlic, cutting into the cloves.
- Squeeze the soft garlic into the food processor with the peppers.
- Add a squeeze of lemon juice, a couple tablespoons water, salt and pepper to taste.
- Blitz to a purée and, while the motor is running, add a couple tablespoons olive oil.
- Transfer the purée to a small saucepan.
- At the same time, start to cook the pasta.
- While the pasta is cooking, finish off the sauce.
- Chop the halloumi into chunks and stir into the sauce over a low heat until the pieces soften.
- Drain the pasta and toss with the ricotta and most of the basil.
- Pour the sauce over and garnish with the remaining basil.
Nutrition Facts : Calories 563.3, Fat 14.7, SaturatedFat 3, Cholesterol 7.5, Sodium 24.8, Carbohydrate 101.9, Fiber 14.6, Sugar 0.4, Protein 13.1
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