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:

Quickview
313k Calories
14g Protein
22g Total Fat
13g Carbs
5% Health Score
Limit These
Calories
313k
16%

Fat
22g
35%

  Saturated Fat
10g
68%

Carbohydrates
13g
4%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1065mg
46%

Get Enough Of These
Protein
14g
29%

Calcium
594mg
59%

Vitamin K
24µg
23%

Vitamin C
12mg
15%

Vitamin E
1mg
11%

Manganese
0.17mg
9%

Folate
32µg
8%

Fiber
1g
7%

Vitamin A
341IU
7%

Vitamin B1
0.1mg
7%

Potassium
181mg
5%

Iron
0.92mg
5%

Vitamin B6
0.09mg
5%

Copper
0.09mg
5%

Selenium
3µg
5%

Vitamin B2
0.07mg
4%

Magnesium
14mg
4%

Vitamin B3
0.71mg
4%

Phosphorus
35mg
4%

Vitamin B5
0.22mg
2%

Zinc
0.25mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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