Haloumi Salads : A couple of options

Before you think that my teenager actually eats salads, I must own up: I make salads because I know my son will eat possibly one ingredient in the bowl and I hope one day he might venture out and actually eat the green and red things on the plate as well.

I do know that in a push, when there is nothing else to eat, KJ will eat salad greens, but they are definitely not his first preference.

He does like haloumi so here are a couple of his liked haloumi recipes:

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Pan Fried Haloumi with Lemon, Garlic and Thyme

Ingredients

2 x 180 g pkts haloumi, drained

1 tablespoon olive oil

Zest from 1 lemon (use a vegetable peeler)

2 garlic cloves, sliced

6 sprigs fresh thyme

1 tablespoon lemon juice

Serve with lemon wedges and rustic gluten free bread

Method

Cut haloumi into 12 rectangular pieces.

Heat the oil in a non-stick frying pan over medium-high heat.  Cook the lemon zest, garlic and thyme stirring for 2 minutes to develop the flavours.

Add the haloumi to the pan and cook for 2 minutes each side or until golden.

Drizzle with lemon juice and transfer to a large serving plate.

Season with pepper and serve immediately with sliced bread and lemon wedges.

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Haloumi and Pomegranate Salad

Ingredients

Cos lettuce

Mini cucumbers

Pomegranate seeds

Haloumi cheese  (pan fry sliced haloumi)

Dressing: 2 tabs honey, 2 tabs lemon, 2 tabs olive oil,  1 tabs oregano leaves chopped, sea salt flakes and pepper. Whisk in bowl and drizzle over salad.

Heirloom Tomato and Haloumi Salad

 Ingredients

140 ml olive oil

1 garlic clove, crushed

2 tablespoons shiraz vinegar or red wine vinegar

50 g unsalted butter, 2 garlic cloves, crushed and 4 sliced and cubed gluten free multigrain bread (to make croutons or use Glutino Bagel Chips)

250 g haloumi, sliced, pan fried

500 g mixed heirloom tomatoes sliced (or use a colourful variety of tomatoes)

1 cup rocket, baby spinach and basil leaves

Method

Whisk 1/3 cup oil, garlic and vinegar together in a bowl, season and set aside.

To make croutons, heat 2 tabs oil and butter in a frypan over medium heat.  Cooked bread for 4 minutes until crips.  Add garlic and remaining 1 tabs oil and cook for 1 – 2 minutes.  Drain on paper towel.  Cool.

In a serving bowl or platter, combine croutons, dressing and remaining ingredients.

(Delicious Dec 14/Jan 15)