OREGANO HALLOUMI WITH ORZO SALAD
This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day
Provided by Chelsie Collins
Categories Lunch
Time 18m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.
- Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.
Nutrition Facts : Calories 588 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2.7 milligram of sodium
OREGANO & CHILLI HALOUMI / HELLIM
Growing up in a Cypriot family Hellim (also known as Haloumi) was a staple in our family. Mum either would fry or grill the cheese then served with lemon juice and crust bread for breakfast. Yes breakfast! She would never coat it with flour as I see many recipes on Zaar however you could coat this recipe in flour if you wish. You could easily slightly alter the olive oil, lemon juice, spring onion or chilli to suit your palate
Provided by Chef floWer
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all dressing ingredients together (Olive oil, lemon juice, oregano, green shallot and chilli) in a small bowl. Taste and season with pepper. Set aside until Haloumi is cooked.
- To cook the Haloumi, heat a large non-stick frying pan over a high heat, with one tablespoon of olive oil or spray the pan with olive oil cooking spray. Once the pan was hot add haloumi and cook for one minute each side or until brown and heated through.
- Place the haloumi on a serving platter. Spoon over the dressing and sprinkle with oregano leaves and sliced lemon wedges. Serve immediately with crusty bread.
- Enjoy.
Nutrition Facts : Calories 126.1, Fat 13.6, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.8, Protein 0.3
BBQ HALLOUMI WRAPPED IN RED PEPPER WITH LEMON & CHILLI
From Olive magazine, posted for ZWT6. A vegetarian recipe for the bbq but also works well if grilled or baked in the oven for 10 minutes or so.
Provided by Lou van
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grill or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
- Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip.
- Put a slice of halloumi in the center of each strip.
- Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end.
- Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.
- Heat the barbecue.
- Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).
Nutrition Facts : Calories 44.1, Fat 1, SaturatedFat 0.2, Sodium 41.7, Carbohydrate 10.9, Fiber 4.2, Sugar 5, Protein 1.6
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