Cook the Book: Fried Halloumi Salad
The recipe Cook the Book: Fried Halloumi Salad can be made in approximately 30 minutes. This salad has 314 calories, 14g of protein, and 23g of fat per serving. This recipe serves 4. For $3.27 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 34 people were impressed by this recipe. If you have olive oil, sea-salt, flat leaf parsley leaves, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Overall, this recipe earns a good spoonacular score of 41%. If you like this recipe, you might also like recipes such as Cook The Book: Fried Okra, Cook the Book: Crisp Fried Okra, and Cook the Book: Northern Fried Chicken.
Servings: 4
Ingredients:
2/3 cup cherry tomatoes, halved
1 small cucumber, cut into chunks
A large handful of flat-leaf parsley leaves
1/4 cup all-purpose flour
1 small garlic clove, crushed
8 ounces halloumi cheese, cut into 8 slices
1 teaspoon honey
Juice of 1/2 lemon
1/3 cup kalamata or other black olives, pitted
A large handful of mint leaves, coarsely shredded
2 tablespoons canola or olive oil
A large pinch of smoked paprika
1 small red onion, very finely sliced
A pinch of red pepper flakes
A pinch of sea salt
Sea salt and freshly ground black pepper
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Procedures 1 First, make the dressing. Stir together the honey, lemon juice, garlic, red pepper flakes, and salt until well combined, then whisk in the oil. 2 In a large bowl, toss together the onion, cucumber, tomatoes, olives, mint, and parsley. 3 In a small bowl, whisk together the flour, paprika, and some salt and pepper. Moisten the halloumi slices slightly with water, if necessary, then press them into the seasoned flour and shake off any excess. 4 Heat the oil in a large frying pan and fry the halloumi slices over medium heat for about 2 minutes on each side, until golden and slightly soft inside. 5 Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. 6 Divide the salad among 4 plates, put 2 pieces of the hot halloumi on each one, and serve immediately.
Step by step:
1. First, make the dressing. Stir together the honey, lemon juice, garlic, red pepper flakes, and salt until well combined, then whisk in the oil.
2. In a large bowl, toss together the onion, cucumber, tomatoes, olives, mint, and parsley.
3. In a small bowl, whisk together the flour, paprika, and some salt and pepper. Moisten the halloumi slices slightly with water, if necessary, then press them into the seasoned flour and shake off any excess.
4. Heat the oil in a large frying pan and fry the halloumi slices over medium heat for about 2 minutes on each side, until golden and slightly soft inside.
5. Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated.
6. Divide the salad among 4 plates, put 2 pieces of the hot halloumi on each one, and serve immediately.
Nutrition Information:
covered percent of daily need
