Haloumi And Chickpea Arugula Salad With Greek Yogurt Dressing Food

GREEK SALAD WITH HALLOUMI

Steps:

• In a medium bowl, combine lemon juice, vinegar, honey, salt, pepper and oregano. Whisk in 2 tablespoons olive oil. Stir in tomatoes, cucumber, red onion and olives.
• Brush cheese with the remaining 1 tablespoon olive oil. Grill, covered, over medium heat until well-marked and beginning to soften, 2 to 3 minutes per side. Remove from grill.
• Add mint to salad, then transfer to a platter. Top with grilled cheese slices.

WARM HALLOUMI, CHICKPEA & LIME SALAD

Steps:

• Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
• Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
• Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

HALLOUMI AND GREEK SALAD WRAPS

Steps:

• To make the salad, tip the vinegar, oil and oregano into a bowl with some seasoning and whisk together. Tip in the remaining salad ingredients and toss well.
• Heat a non-stick frying pan and cook the halloumi slices in the dry pan for 1-2 minutes on each side until golden. Spread the yogurt on each flatbread and serve with the crispy halloumi and salad.

HALLOUMI AND BULGUR SALAD WITH HARISSA DRESSING

Steps:

• Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
• Thinly slice the halloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside on a plate, then drizzle with the lemon juice and half the oil.
• Toss the cucumber, tomatoes, spinach, mint, onion and chickpeas into the bulgur wheat. Drizzle with the remaining oil and toss again. Season well and divide between plates, with the halloumi.
• Mix the harissa into the yogurt and spoon into small serving saucers. Put 1 on each plate, with some lemon wedges to squeeze over the salad.

FRIED HALLOUMI LENTIL SALAD

Steps:

• Combine lentils and water in a saucepan and cook according to the instructions on the package.
• Meanwhile, heat oven to 350° and place tomatoes, along with 1 tbsp olive oil, on a baking sheet and into the oven. Roast tomatoes for approximately 10 minutes, or until tomatoes are softer.
• Heat 1 tbsp olive oil in a skillet and add sliced halloumi. Fry halloumi until both sides are golden brown; set aside.
• In the same skillet, add 1 tbsp olive oil, red onion and tarragon and cook until onions are soft.
• Last, slice or chop zucchini and then assemble the bowl: lentils first, and then add the halloumi, roasted tomatoes, zucchini and onion.
• For the dressing: mash avocado in a bowl, then add the yogurt, oil, salt and pepper and stir to combine.
• Top with microgreens and avocado dressing.
• Enjoy!

ARUGULA AND HALLOUMI SALAD WITH POMEGRANATE MOLASSES DRESSING

Steps:

• Make dressing: Stir ingredients together in a small bowl and set aside.
• Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.
• Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.
• Toss arugula and cherries with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with halloumi. Drizzle dressing over cheese.
• *Find at well-stocked supermarkets.

FRIED HALLOUMI SALAD

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.

GREEK CHICKPEA SALAD

Steps:

• Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
• Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula. Taste the salad..does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?

ARUGULA PEACH AND HALLOUMI SALAD

Steps:

• Combine all salad ingredients (with the exception of the halloumi)
• Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
• Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
• Combine all dressing ingredients.
• Top salad with desired dressing.
• Divide salad evenly and top each bowl with desired halloumi

GRILLED HALLOUMI AND AVOCADO SALAD (EASY SALAD IDEAS)

Steps:

• Heat the grill or grill pan.
• In a small bowl juice the lemon, add honey and all spices for the dressing, mix and set aside.
• Slice halloumi about 1 inch thick and plate on a hot grill. Wait a minute until grill stripes form and flip on the other side. Grill for the minute, then place on a paper towel to remove extra fat, if needed.
• Distribute salad leaves between two plates. Add grilled halloumi
• Slice avocado and add on the plate.
• Cut cherry tomatoes in half and add to the plate. Add olives and peas, cut in half.
• Drizzle dressing on top and serve.