Warm Halloumi With Radish Apple Pecan Salad Recipes
WARM WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
WARM HALLOUMI WITH RADISH, APPLE & PECAN SALAD
An easy dinner solution that will feed a crowd, but still feel a bit special
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 38m
Number Of Ingredients 11
Steps:
- To make the dressing, whisk together the lime juice, mustard, honey, oil and some seasoning. Pour half into a large bowl, add the sliced apples and pears, then gently toss everything together so all the fruit is coated. Cover and set aside. The fruit will sit happily now for up to 3 hrs without browning.
- When you're ready to eat, warm a large frying pan over a medium heat. Season the slices of halloumi with pepper (it doesn't need any salt as it's quite a salty cheese), then fry in batches for 2-3 mins on each side until the cheese is golden brown and beginning to crisp. You can keep the halloumi warm in a low oven while you fry the rest.
- At the last minute, scoop the apples and pears out of the dressing (it will have gone watery with the moisture of the fruit, so discard), and layer up on a large platter with the radishes, carrot sticks, pecans and lamb's lettuce. Top with the hot halloumi slices, then drizzle over the remaining dressing.
Nutrition Facts : Calories 483 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.55 milligram of sodium
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- Preheat the oven to 350° F. Cover a baking sheet with parchment paper (optional for easy clean up).
- Cut the halloumi into small cubes, about 1/2" each. Spread them out on the baking sheet along with the pecans. Bake for 10 minutes or until the halloumi is warm and the pecans are toasted.
- Meanwhile, prepare the balsamic vinaigrette. Combine the olive oil, balsamic vinegar, shallot, and a pinch each of salt and pepper. Whisk to emulsify or shake in a tightly sealed container.
- Place the greens, apples, and cranberries in a large bowl. Top with the warm halloumi and pecans and toss with the dressing. Season with salt and pepper to your desired taste. Serve warm.
WARM RADISH AND HALLOUMI SALAD: RECIPES: FOOD - RED ONLINE
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