ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
BEAN & HALLOUMI STEW
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.
- Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.
- Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.
Nutrition Facts : Calories 468 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
SIMPLE SALAD WITH HALLOUMI
If you can manage to refrain from eating the halloumi straight out of the pan or off the BBQ, then chop it up and throw it in this delicious fresh salad! Enjoy with a chilled glass of white and a good book.
Provided by geneviever
Categories Salad
Time 8m
Yield 1
Number Of Ingredients 7
Steps:
- Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
- Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.
Nutrition Facts : Calories 772.8 calories, Carbohydrate 19.5 g, Cholesterol 120 mg, Fat 64 g, Fiber 9.4 g, Protein 38.1 g, SaturatedFat 27.5 g, Sodium 2035.2 mg, Sugar 4.4 g
HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT
Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.
Provided by cheesemite
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
- Stir halloumi into the salad and serve immediately.
Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g
ROASTED HALLOUMI, BEAN, TOMATO AND ASPARAGUS SALAD
Make and share this Roasted Halloumi, Bean, Tomato and Asparagus Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make dressing place all ingredients in blender.
- Heat oil sprayed pan and cook asparagus, beans for 4 minutes.
- Add tomatoes and thyme and cook for 3 minutes.
- Transfer to plate to keep warm.
- Spray pan again and cook haloumi in batches until browned on both sides.
- Toss all together and drizzle with dressing, season with salt and pepper.
Nutrition Facts : Calories 103.1, Fat 4, SaturatedFat 0.6, Sodium 27.6, Carbohydrate 16.1, Fiber 6.8, Sugar 5.1, Protein 4.8
WARM HALLOUMI, CHICKPEA & LIME SALAD
Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 627 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 3.1 milligram of sodium
CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
- Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
TOMATO & HALLOUMI SLICE
Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
- Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
- Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
- Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 622 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.8 milligram of sodium
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