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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