- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 254
- Carbohydrate Content: 20g
- Fat Content: 20g
- Protein Content: 5g
Cornwall Kitchen’s Halloumi Salad
This recipe was created using Fresh Produce Delivered straight to your door from Veggies & More - watch our Professional Chef show you step by step how easy it is to create such an amazing dish with such simple ingredients.
Ingredients
- Halloumi - as many as you want
- butter - 1/4 cup
- salt - optional (to taste)
- 1 lime - sliced
- Tomatoes - sliced
- red pepper - chopped
- Cucumber - Sliced
- orange segments - drained
- sugarsnap peas - halved lengthways
Instructions
- To get started grab a pepper and slice off a section and finely slice length ways. Slice the mange-tout and put them both into a large mixing bowl.
- Chop the coriander finely and also add to the mixing bowl.
- Grab your cucumber and chop and end off. Slice the cucumber in half then slice down longways into 4.
- Cut away the seeded section from the 4 slices and throw away. Then finely slice length ways and place into the large mixing bowl.
- Open the tin of mandarins and pore the juice into a small bowl and leave to one side for later. Pore the tin of mandarins into the mixing bowl with the other salad.
- Take your Halloumi and slice into roughly half an inch thick pieces. You can always slice thinner if you prefer.
- Grab a bowl and pore in a light layer of plain flour.
- Place your halloumi into the flour to cover one side. Then turn each slice over so that both sides are evenly covered
- Take your reserved mandarin juice you saved earlier, add a dash of sesame oil, and soy sauce. Then slice half a lime, and squeeze into the bowl. Whisk all together and then pore it onto your salad and mix together
- Pre heat your pan to a medium-high heat and add a splash of olive oil to the frying pan.
- When your pan is heated, add your slices of halloumi and wait for one side to cook.
- When the cooked side of the Halloumi is lightly golden brown, turn over and cook the other side.
- Drizzle a little chilli oil on top of the halloumi and finish off until that side is also golden brown.
- Take halloumi out of the pan and place onto the folded paper towels. That will soak up any extra oil.
- Grab a pair of tongs and place some salad onto your serving plate.
Then grab a large spoon or ladle and transfer some sauce from the salad bowl onto your plate - Transfer the halloumi onto the chopping board and slice long ways. Then place them on top of your salad
- Enjoy eating the beautifully colourful, fresh and juicy salad.
Allergens
This recipe was created using Fresh Produce Delivered straight to your door from Veggies & More – watch our Professional Chef show you step by step how easy it is to create such an amazing dish with such simple ingredients
You can pause at anytime to cook along with our chef
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