Fried Haloumi And Orange Salad Recipes

HALLOUMI SALAD WITH ORANGE & MINT

Steps:

• Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
• Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
• Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.

SIMPLE SALAD WITH HALLOUMI

Steps:

• Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
• Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

FRIED HALLOUMI SALAD

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.

GRIDDLED HALLOUMI WITH BEETROOT & ORANGE

Steps:

• Heat a large griddle pan or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and white wine vinegar. Season, then gently mix together.
• Carefully slice each block of halloumi into 4 pieces, then season on both sides with black pepper. Griddle or fry the halloumi for 1-2 mins on each side until golden and crisp, and the cheese is beginning to melt. Add the watercress to the beetroot and orange salad, then toss together. Divide the salad between plates, then top each with slices of hot cheese.

FRIED HALOUMI AND ORANGE SALAD

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.