HALLOUMI SALAD - SO TASTY
I made this for my mother last week, we both enjoyed it very much. So I thought why not post it here. Someone else may enjoy it also.
Provided by Baby Kato
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a non stick pan, add the cheese finger, and turn on all sides to acheive a golden brown crust.
- Remove cheese from pan and set aside until needed.
- On a salad plate add the lettuce, then the onion, tomatoe, carrot, red pepper slices and kolbasa.
- Add the cheese slices last and garnish with the green onion.
- Now I add all the dressing ingredients together in a jar and shake until well blended.
- Pour over the salad, adding as much or as little as you prefer and enjoy!
HALLOUMI WITH TRIPLE CRUNCH SALAD
Try this fresh and tasty vegetarian salad, perfect for a long summer evening
Provided by Mary Cadogan
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Make a dressing by mixing together the vinegar, honey and mustard with a little pepper - you don't need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.
- Stir the mayonnaise into the rest of the dressing, then toss through the radishes, peas and cucumber. Serve with the warm halloumi.
Nutrition Facts : Calories 438 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 4.73 milligram of sodium
HALLOUMI MANGO SALAD
The combination of mango with the Halloumi cheese is very nice. It serves four as a starter, we have it often for the two of us as a maincourse with some nice bread, oh and don't forget the wine!! The source is The Vegetarian Society
Provided by PetsRus
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the halloumi into eight slices and then cut each in half.
- Coat in the seasoned flour and put aside.
- Arrange the salad leaves on two or four serving plates and place slices of mango on top.
- To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
- Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
- Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
- Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.
Nutrition Facts : Calories 394.3, Fat 23.4, SaturatedFat 5.1, Cholesterol 9.8, Sodium 41.6, Carbohydrate 44.4, Fiber 4.6, Sugar 20.4, Protein 6.5
CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY
Charred summer corn adds smoky sweetness to this centerpiece summer salad. Layered with seared halloumi, za'atar pita chips, juicy summer tomatoes, and crunchy hazelnuts, this salad is sure to satisfy. Just add your favorite protein and dinner is complete!
Provided by Karlee Rotoly
Categories Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
- Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
- Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
- Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
- On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
- Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 13 grams, Sugar 9 grams
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- Cook the farro in 3 cups of water or vegetable stock according to these instructions until it is chewy and tender. (Cooking time will vary depending on what type of farro you use.) Drain the farro in a fine-mesh strainer and add it to a large mixing bowl.*
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