Halloumi Sandwich Food
GRILLED HALLOUMI SANDWICH WITH WATERMELON RELISH
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high heat.
- Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast.
- Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve.
HALLOUMI & BEETROOT OPEN SANDWICH
This simple veggie sandwich has a spoonful of hummus, slices of grilled halloumi and fresh beetroot. A filling, vibrant lunch to perk up your plate
Provided by James Collins - Performance nutritionist
Categories Lunch
Time 22m
Number Of Ingredients 6
Steps:
- Bring a saucepan of water to the boil, add the broad beans and cook for 1-2 mins. Drain and run under cold water, then peel off the outer skins. Put the beans to one side.
- Heat grill to its highest setting. Put the halloumi on a baking tray and grill for 3 mins, turning halfway through to brown on both sides. Toast the bread and transfer to a serving plate.
- Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.
Nutrition Facts : Calories 437 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium
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- Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.
- Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.
- Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.
- Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.
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- Brush the inside of the buns with a bit of olive oil. I actually used a spray olive oil to lightly coat the buns.
- Heat a large non-stick skillet or non-stick grill pan over medium heat. Place the buns cut side down on the pan while it heats up for 2-3 minutes. The buns should be just slightly toasted.
- Place the halloumi slices in the pan in a single layer. (If your pan is small, you can do this in batches.)
- Cook the halloumi for 2 minutes or until lightly browned then flip and continue to cook for 2 minutes until both sides are golden brown.
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- Pesto: In a food processor add avocado, basil, parmesan, pine nuts, garlic, extra virgin olive oil, lemon juice, salt and black pepper. Pulse until smooth, then taste for seasoning and adjust accordingly.
- Halloumi: Use paper towels to press down and soak up as much moisture from the halloumi slices as possible. In a large non-stick pan (or a regular pan with a drizzle of oil) over medium heat add the halloumi. Fry both sides until golden and lightly charred, then remove. You may need to do this in batches.
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