Warm Halloumi Salad With Chilli Dressing Recipes

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.

Steps:

• Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
• Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

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 hob 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 hob. 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 30-60 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.
• STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.

Steps:

• Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
• Cut each peach half into 5 wedges.
• Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
• Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
• Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
• Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.

Steps:

• In a non stick pan, add the cheese finger, and turn on all sides to acheive a golden brown crust.
• Remove cheese from pan and set aside until needed.
• On a salad plate add the lettuce, then the onion, tomatoe, carrot, red pepper slices and kolbasa.
• Add the cheese slices last and garnish with the green onion.
• Now I add all the dressing ingredients together in a jar and shake until well blended.
• Pour over the salad, adding as much or as little as you prefer and enjoy!

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.

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.