Fried Halloumi Salad Recipes
FRIED HALLOUMI SALAD
This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.
Provided by PetsRus
Categories Lunch/Snacks
Time 28m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Unwrap the cheese and pat dry with kitchen paper.
- Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
- Whisk together all the ingredients for the dressing.
- Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
- When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
- Serve them with the dressing poured over and garnished with the coriander.
FRIED HALOUMI AND ORANGE SALAD
From the Jan/Feb issue of "In my Kitchen". A fresh salad that is quick and easy to prepare and tastes delicious
Provided by Kiwi Kathy
Categories One Dish Meal
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a roasting dish with 5cm warm water and place haloumi slices in it in a single layer. Leave at room temperature for 2 - 6 hours, or over night in the fridge.
- Thinly slice the chilli and place in a small pan with the garlic and half the oil. Bring to a gentle simmer for 2 minutes. (You don't want the garlic to change colour too much, you just want the flavours to infuse). Take off the heat and pour contents into a small jug, then add the reamining oil and the vinegar and leave this dressing to one side.
- Bring a small pot of water to the boil and add half the spinach and submerge with a wooden spoon. Keep the spinach in the water for 15 seconds then drain immediately into a strainer and refresh with cold water. Squeeze out excess water. Shred the remaining spinach with a shap knife.
- Take the haloumi from the soaking water and pat dry on kitchen paper. Heat a frying pan and add a few tablespoons of olive oil, then fry the haloumi on both sdies. Remove from the heat and place on 4 plates.
- Take the blanched spinach and pull apart to loosen it a little, then place in a bowl with the shredded raw spinach, orange sements, hazelnuts and sun dried tomatoes.
- Slice the water chestnuts into rounds about 5mm thick and add to the bowl.
- Stir the chilli dressing and add to the salad mix with a little salt and mix by hand.
- Divide the salad between the four ptaes and serve.
Nutrition Facts : Calories 501.7, Fat 38.6, SaturatedFat 4.7, Sodium 350.6, Carbohydrate 37.4, Fiber 12.3, Sugar 12.6, Protein 12.4
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