Spinach Halloumi Salad Recipes

SPINACH & HALLOUMI SALAD

Steps:

• Slice the halloumi and griddle for 3-4 mins each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any orange juice from the chopping board into a bowl, and squeeze the pith to get juices from there too. Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning. Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads.

SPINACH, NECTARINE, AND HALLOUMI SALAD

Steps:

• Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
• Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
• Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
• Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

SPINACH & BACON HALOUMI SALAD

Steps:

• Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain.
• Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat.
• Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug.
• Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.

SPINACH AND HALLOUMI GOZLEME

Steps:

• Place yogurt in a large bowl and stir in salt. Gradually add flour, a few tablespoons at a time, until you have a stiff dough. Turn dough out onto a floured work surface and knead with your hands until soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel, and allow to stand for at least 30 minutes.
• Meanwhile, warm a frying pan over medium heat. Add a drizzle of oil, then add spinach, garlic, salt, and pepper. Cook and stir, about 5 minutes. Take off of the heat and allow to cool, about 10 minutes. Stir in halloumi, scallions, and Italian seasoning.
• Divide the dough into 4 equal balls. Roll out each ball into a 10- to 12-inch circle on a floured surface. Place some spinach filling on one side of each circle and fold the dough over. Seal the edges with a fork.
• Heat a large frying pan over medium-low heat. Combine melted butter and 1 tablespoon oil in a bowl, and brush onto both sides of the gozleme. Cook each gozleme in the hot pan until golden, 3 to 5 minutes per side.
• Cut each gozleme into 4 slices and finish with several squeezes of lemon juice.

SPINACH, PUMPKIN & HALOUMI SALAD

Steps:

• Preheat oven to moderate, 180°C Line a baking tray with baking paper.
• Place pumpkin in a small greased baking dish.Season to taste and toss gently. Bakefor 25-30 minutes until tender.
• Meanwhile, preheat a greased char-grill or BBQ on medium. Brus haloumi with a little olive oil. Grill haloumi for 1 minute,turning once. Remove to baking paper lined tray.
• In a large bowl, combine spinach, pumpkin, haloumi and cashews. Drizzle salad with balsamic dressing ( see recipe description for details ) and toss gently.