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Halloumi and greens salad recipe

Halloumi and greens salad recipe



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  • Recipes
  • Dish type
  • Salad

If you can manage to refrain from eating the halloumi straight out of the pan or off the BBQ, then chop it up and throw it in this delicious fresh salad! Enjoy with a chilled glass of white and a good book.


Hampshire, England, UK

4 people made this

IngredientsServes: 1

  • 2 handfuls salad leaves
  • 1/2 tomato, cut into wedges
  • fresh herbs, of your choice (e.g. coriander)
  • 1/2 avocado, stoned and chopped
  • 1 to 2 tablespoons salad dressing, of your choice
  • 1 to 2 teaspoons olive oil
  • 3 to 4 slices halloumi cheese

MethodPrep:5min ›Cook:3min ›Ready in:8min

  1. Onto a plate, add the salad leaves, tomato, herbs, and avocado. Drizzle with dressing of your choice.
  2. Warm the oil in a pan over a high heat. Add the sliced halloumi and cook on each side for about 90 seconds, turning once, until golden brown. Remove from the pan, chop quickly and add to the salad. Serve immediately while the cheese is still hot!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Delicious! Nice and simple - thanks for sharing.-20 May 2015


Grilled Halloumi Cheese with Fresh Herb Salad

Heat the grill to high (about 400°F). Brush the grill grates with 1 teaspoon of olive oil.

Place 1’’ thick halloumi slices and asparagus spears on a large rimmed baking sheet brush everything with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon black pepper sprinkle the asparagus with ¼ teaspoon salt.

Place the asparagus on the grill cross-wise across the grates so they don’t fall through. Close the grill lid. Cook for 6 to 8 minutes until tender crisp. (Do not flip asparagus.) Remove asparagus from the grill to the baking sheet and cool slightly. Carefully place the halloumi on the grill cook for 45 seconds to 1 minute on each side until charred in a few spots with grill marks and beginning to melt, but not too squishy. Cut the lemon in half and squeeze over the asparagus and cheese.

Place the salad greens and fresh herbs into a medium bowl. Using the other lemon half, squeeze 1 tablespoon of lemon juice into a small bowl. Whisk in the remaining 1 tablespoon of olive oil. Add the remaining ¼ teaspoon of pepper and the salt. Pour over the salad and toss to coat. Serve the warm halloumi and asparagus spears over the salad.

Background: Halloumi is traditionally a cheese from the island of Cyprus and tastes a lovely combination of creamy mozzarella and salty feta. Halloumi doesn’t melt at the same lower temperature as other cheeses so it can be grilled into toasty golden pieces of melty goodness. It’s an irresistible ingredient to add to salads and sandwiches here we top it over a tangy, lemony herb salad. Use any fresh herbs you have yes, asparagus is an herb!

Used with permission © 2021 by Serena Ball and Teaspoon Communications. All rights reserved


Fried Halloumi Salad Recipe

  • 1 Pack of Halloumi, chopped into bite sized pieces
  • Coconut oil, for frying
  • 2 Cups Spinach Leaves (Or other greens)
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Chopped Orange Segments and Juice (from 1 large or 2 small oranges)
  1. Fry the Halloumi in a large frying pan in a little coconut oil.
  2. Once browned on one side flip and cook until golden on both sides.
  3. Remove the Halloumi to a plate or bowl.
  4. In a large salad bowl, combine the spinach, tomatoes, orange segments and juice.
  5. Top with the cooked Halloumi.
  6. Serve and enjoy!

To help you make the Halloumi Salad:

Halloumi Salad Recipe Video

Here’s the video showing you how to make this Halloumi Salad, step by step:


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Halloumi-and-green couscous salad

Prepare the Woolworths Mediterranean-flavoured couscous according to package instructions. Flu with a fork and fold through half the tub Woolworths basil pesto, reserving the remaining pesto for serving.

Arrange the green couscous on a large platter, top with sliced exotic tomatoes, finely sliced celery, and some of the leaves. Thinly slice 1 red onion and scatter over the salad.

Just before serving, cut 320 g Woolworths halloumi into bite-sized pieces and dry fry until golden on each side. Place on the salad and dress with a drizzle of olive oil and the reserved pesto.

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Grilled Chicken and Halloumi Herb Salad

For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high. Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill, open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad. Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.


SUPERGREENS! halloumi salad

get some super flavor with our SUPERGREENS! halloumi salad recipe! hearty halloumi cheese and tangy pomegranate seeds combined with our most nutritious salad blend, SUPERGREENS! make one fabulous sweet and savory salad that you will love! pistachios sprinkled on top give this salad the perfect amount of crunch. drizzle a generous amount of our fresh pomegranate balsamic dressing into the mix. this salad recipe is great as a healthy lunch or dinner option!

prep time: 10 minutes | cook time: 10 minutes

get some super flavor with our SUPERGREENS! halloumi salad recipe! hearty halloumi cheese and tangy pomegranate seeds combined with our most nutritious salad blend, SUPERGREENS! make one fabulous sweet and savory salad that you will love! pistachios sprinkled on top give this salad the perfect amount of crunch. drizzle a generous amount of our fresh pomegranate balsamic dressing into the mix. this salad recipe is great as a healthy lunch or dinner option!


Crispy Chickpeas and Halloumi with Greens and Garlicky Yogurt

Spicy crispy chickpeas are served with fried halloumi, wilted greens, and a garlicky yogurt sauce in this wholesome and delicious meal.

Nothing like a good fried halloumi bowl to dress up your weeknight!

Halloumi really just makes everything in life better. The crispy outsides, the creamy insides, the slight “squeak”.

We all get excited when this is on the week’s dinner rotation.

It’s my favorite way to spruce up a meal that would otherwise be given side eye by the peanut gallery I live with. Somehow even swiss chard is more palatable when halloumi is scattered on top of it!

This is actually an adaptation of a meat-filled recipe from Alison Roman’s Dining In Cookbook. Her version starts with crisping up ground lamb in a skillet, which I obviously was not going to do. I initially thought I would just double the crispy chickpeas and call it a day but once the call of fried halloumi gets into your head it is hard to ignore it.

Fried halloumi tastes NOTHING like lamb, but it still works super well in this dish, mingling with the Middle Eastern-ish vibe going on here. It’s one of my favorite meat substitutions in meals like this where I want to try the sauces or the base of a dish but need to swap out the meat. Dare I say it might even be better than the original, but I haven’t eaten lamb in well over a decade so I’m probably not the most accurate judge.

What makes this recipe perfect for a weeknight is that it requires minimal prep and can be made in one pan!

Mix up your garlicky yogurt ahead of time to let the flavors blend.

Next, heat up a large nonstick skillet and fry up all of your halloumi. I really use minimal to no oil here, depending on my mood. As long as you have a good nonstick, this shouldn’t be an issue.

Next, clear out the pan and fry your chickpeas with garlic and some spices. Here you do need a quite a bit of oil to add some richness and to make sure the chickpeas really do get crispy all over. It makes them extra addictive though and is totally worth it.

Finally, saute your greens! I used chard, stems and all, but you can use any green your heart desires.


You don't need much to make this recipe. The most important thing to to find quality halloumi. You'll want at least 8 ounces for this recipe.

You'll also need salad greens (I used baby greens, but any lettuce will work), a pint of cherry tomatoes, three small cucumbers, a lemon, olive oil, some fresh herbs (mint, parsley, and cilantro all work), garlic, sea salt, and pepper.


Slice both the Halloumi cheese and fresh tomatoes into ¼-½” thick pieces.

Prepare the fresh herb topping. In a small bowl, mix together parsley, mint, green onions, capers, lemon zest and black pepper. Set aside. Note: The lemon juice and olive oil are best added immediately before serving.

Heat a large skillet pan over medium-high heat. Once hot, add 2 teaspoons of oil and swirl to coat pan. Add cheese. Cook for

2 minutes on each side, until golden brown. Remove from heat. On a serving plate, layer cheese and tomatoes.

Add the olive oil and lemon juice to the herb topping, then spoon over the cheese and tomatoes. Serve immediately, on it’s own - or with cooked grains or greens (if desired).

This recipe calls for searing the Halloumi over a stove, which is easiest for year-round cooking. However, it can also be cooked on the grill. You can either use a heavy cast iron pan set over the BBQ, or put the cheese directly on the grill. If opting for the latter, rubbing the grill with a bit of oil will help ensure the cheese doesn’t stick.


Watch the video: ΠΙΚΡΑΛΙΔΑ Η ΑΛΛΙΩΣ ΤΑΡΑΞΑΚΟ ΔΗΛΑΔΗ ΑΓΡΙΟ ΡΑΔΙΚΙ