Tomato Halloumi Slice Food

15 MINUTE HALLOUMI TOMATO SALAD

15 Minute Halloumi Tomato Salad image

Whether you're in need of a lunch, a light dinner, or an appetizer to impress... This tomato halloumi salad is here for you! By using fresh, deliciously ripe tomatoes you will not need much effort to make this soar. The herbs are flexible and there are endless ways to serve this to make it work for you!

Provided by Christine Melanson

Categories Salad

Number Of Ingredients 6

Ingredients

250 g halloumi cheese (sliced )
600 g mixed tomatoes*
1 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 handful fresh chopped herbs**
Salt and pepper (to taste)

Steps:

Slice your larger tomatoes into thick rounds, and your smaller cherry / plum tomatoes into halves. Place in a large bowl and drizzle with the olive oil and balsamic vinegar, add salt and pepper to taste. Flip the tomatoes around to ensure they are all coated with the oil and vinegar.Chop the herbs and add them to the bowl (you can reserve some for topping the salad if you wish), again using a spoon to flip the tomatoes around and distribute the herbs. Scatter the tomatoes into a serving bowl or dish while you prepare your halloumi. Heat a large, nonstick frying pan with just a small coating of oil at the bottom. Once it's heated, add the halloumi slices and cook for 2 minutes before flipping one slice over - if it's nicely browned, you can proceed with flipping the others and letting them cook another 2 minutes on that side. If it's not there yet, just flip it back and check in another 30 seconds or so.Once the halloumi is cooked, place the slices on top of the tomatoes. Add the reserved herbs, another sprinkle of salt and pepper, and serve immediately.

Nutrition Facts : Calories 504 kcal, Carbohydrate 11 g, Protein 30 g, Fat 38 g, SaturatedFat 22 g, Sodium 1514 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 15 g, ServingSize 1 serving

CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW

Cumin-spiced halloumi with corn & tomato slaw image

Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 18

Ingredients

1 lime , zested and juiced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
¼ tsp turmeric
¼ tsp cumin seeds
1 tbsp finely chopped coriander
1 garlic clove , finely grated
100g halloumi , thinly sliced
1 lime , zested and juiced
3 tbsp bio yogurt
3 tbsp finely chopped coriander
1 red chilli , deseeded and chopped
160g corn , cut from 2 fresh cobs
1 red pepper , deseeded and chopped
100g fine green beans , blanched, trimmed and halved
200g cherry tomatoes , halved
1 red onion , halved and finely sliced
320g white cabbage , finely sliced

Steps:

Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

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