HALLOUMI WITH QUICK SWEET CHILLI SAUCE
When I described halloumi once as "salt-flavored Polystyrene", people thought I was being derogatory. Nothing could have been further from the truth. There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg (I'd rather peel an egg, even when it's hurty-hot, than poach one). But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi's saltiness with some sweet-and-heat. I use a copper pixie-pan for the quick sauce--which takes all of 4 minutes--but if you don't have one, just make more and keep it afterwards in a sealed jar, heating up what you need on further occasions.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan--ideally, the sort sold as a butter-melting pan--along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the stove and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the stove. Remove from the heat.
- Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
- Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them--without any oil in the pan--for 30 to 60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
- Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
BUTTERNUT SQUASH AND HALLOUMI SALAD
Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous. Healthier and super yummy! This is a great accompaniment to a BBQ or gorgeous as a light summer dinner. Super easy and cheap.
Provided by MrsGPie
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
- Bake in the preheated oven until butternut squash is tender, about 20 minutes.
- Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
- Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
- Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.
Nutrition Facts : Calories 685.9 calories, Carbohydrate 71.9 g, Cholesterol 48 mg, Fat 36.7 g, Fiber 9.6 g, Protein 23.9 g, SaturatedFat 12.3 g, Sodium 783.3 mg, Sugar 8.5 g
HALLOUMI FLATBREADS
Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
- Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
- Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.
Nutrition Facts : Calories 693 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium
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