I’m quite a fan of halloumi but would mostly only eat it at food stalls at markets. There is a stall at the Outeniqua family market that makes a yummy fried halloumi.
It is actually super easy to prepare and a great source of protein and calcium. It is however also higher in fat than other salad cheeses such as feta. So, we balance it out with lots of leaves 😉
The only downside is that it does not taste as great once it has cooled. So, my advice is to prep all your other ingredients, and just before serving quickly fry your halloumi. This way you will be able to enjoy the gooeyness that makes halloumi so delish.
You will need:
Non-stick frying pan
Lemon zester
Serving dish
Measuring spoons
Serves:
2-3 as a main;
4-6 as a side salad
Ingredients:
300g Plain Halloumi Cheese
25ml Olive oil
±25ml Garlic powder
1 Avo, sliced (large)
120g Woolies herb salad with beetroot (or any mixed salad leaves that you like)
½ English cucumber, sliced
Dressing:
50ml Plain yoghurt
15ml Basil Pesto
15ml Lemon juice
5ml Lemon zest
Ground black pepper to taste
Method:
Slice your halloumi in six to eight pieces, depending on how many you want it to serve. Smaller thin pieces can turn out to be a bit too squeaky.
Lie out the pieces on a plate and generously season with the garlic powder. Set aside.
Layer the mixed leaves at the bottom of your serving dish, spread out the sliced cucumber and avocado slices. Squeeze some lemon juice over your avocado so that it doesn’t brown while you cook the halloumi.
To make the yoghurt dressing, combine the yoghurt, pesto, lemon juice and zest. Add pepper to taste.
To fry the halloumi, heat the olive oil in a non-stick pan over medium heat. Gently tap each slice of halloumi to remove any access garlic powder before placing them into the frying pan. Turn over the slices of cheese once they turn a deep golden brown and cook until the other side looks the same. This should only take a minute or two. Finish by squeezing a little bit of lemon juice over the cheese.
Add the warm slices of cheese on top of your salad, generously dollop the yoghurt dressing all over and serve immediately.
Enjoy xx
Ps. If you liked the recipe please go and follow me on Instagram and Facebook, or if you’ve tried it yourself, please tag me in your photo’s, I would love to see your recreations.
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