Sure to brighten up any grey day, or put more sunshine into a sunny day! This colourful plate of Grilled Halloumi with a roasted pepper salad is sure to delight many readers. Have a look at the recipe and also read more about Halloumi ...
Ingredients
Serves Four
1 red pepper, halved and de-seeded
1 orange pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
1 tbsp. extra virgin olive oil
2 tsp balsamic vinegar
2 tsp paprika
250g pack of halloumi, drained and cut into 8-10 slices
juice of ½ lemon
70g wild rocket (Arugula)
2 tbsp. pine nuts, toasted
Instructions
1 orange pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
1 tbsp. extra virgin olive oil
2 tsp balsamic vinegar
2 tsp paprika
250g pack of halloumi, drained and cut into 8-10 slices
juice of ½ lemon
70g wild rocket (Arugula)
2 tbsp. pine nuts, toasted
Instructions
1. Grill the peppers, skin-side up, under a pre-heated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces.
2. In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
3. Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes each side, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
4. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts.
5. Serve immediately, and enjoy!
You may like to serve this with some low carb Pita/Pitta Bread, see recipe here
Nutrition Per Serving
Fat 23g Carbohydrate 8.9g Protein 16.4g Fibre 2.8g
From original recipe here
2. In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
3. Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes each side, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
4. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts.
5. Serve immediately, and enjoy!
You may like to serve this with some low carb Pita/Pitta Bread, see recipe here
Nutrition Per Serving
Fat 23g Carbohydrate 8.9g Protein 16.4g Fibre 2.8g
From original recipe here
Some facts about Halloumi
1. Rich in bone-friendly calcium
Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. A portion (80g) supplies a significant contribution towards your daily calcium needs, something which is of important for all life-stages.
2. A useful source of protein
Protein is essential for good health with muscle, skin and blood all formed from this essential macronutrient, we need adequate amounts in our diet for cells and tissues to grow, develop and repair.
3. May reduce the risk of type 2 diabetes
Interestingly a study suggests that regularly eating full fat dairy during adolescence may reduce the risk of diabetes and insulin resistance in later life. The exact mechanisms for this are not fully understood but may, in part, be thanks to the high levels of protein and fat which slows digestion and helps stabilise blood sugar levels.
4. May keep you fuller for longer
Being rich in protein and fat and full on flavour, cheese like halloumi helps to keep us fuller and more satisfied for longer. The punchy flavours of halloumi mean you don’t need to use very much to achieve a flavour-packed dish.
5. A useful meat replacement
Being high in protein, halloumi makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet. Although, be aware not all halloumi cheese is vegetarian-friendly some are produced using animal-derived rennet, so check labels. The texture and cooking properties of halloumi, also make it an easy way to replace meat in dishes such as burgers and kebabs.
1. Rich in bone-friendly calcium
Halloumi, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as strong healthy bones and teeth. A portion (80g) supplies a significant contribution towards your daily calcium needs, something which is of important for all life-stages.
2. A useful source of protein
Protein is essential for good health with muscle, skin and blood all formed from this essential macronutrient, we need adequate amounts in our diet for cells and tissues to grow, develop and repair.
3. May reduce the risk of type 2 diabetes
Interestingly a study suggests that regularly eating full fat dairy during adolescence may reduce the risk of diabetes and insulin resistance in later life. The exact mechanisms for this are not fully understood but may, in part, be thanks to the high levels of protein and fat which slows digestion and helps stabilise blood sugar levels.
4. May keep you fuller for longer
Being rich in protein and fat and full on flavour, cheese like halloumi helps to keep us fuller and more satisfied for longer. The punchy flavours of halloumi mean you don’t need to use very much to achieve a flavour-packed dish.
5. A useful meat replacement
Being high in protein, halloumi makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet. Although, be aware not all halloumi cheese is vegetarian-friendly some are produced using animal-derived rennet, so check labels. The texture and cooking properties of halloumi, also make it an easy way to replace meat in dishes such as burgers and kebabs.
Is halloumi safe for everyone?
Being a dairy product those allergic or intolerant of milk should avoid halloumi; it is also not suitable for vegans, Nutritionally, there isn’t a great deal of difference between different types of halloumi. If you are sensitive to lactose, you may find sheep or goat’s halloumi easier to digest – speak to your GP or dietitian if you’re concerned about food allergies or intolerances.
Halloumi is high in salt so if you’ve been advised to watch your salt intake it may not be the best option for you. Some supermarkets offer a ‘light halloumi’ which has a reduced total fat content, but the saturated fat and salt levels may still be high. It’s always worth checking labels for the nutrition information so you can make an informed choice.
Being a dairy product those allergic or intolerant of milk should avoid halloumi; it is also not suitable for vegans, Nutritionally, there isn’t a great deal of difference between different types of halloumi. If you are sensitive to lactose, you may find sheep or goat’s halloumi easier to digest – speak to your GP or dietitian if you’re concerned about food allergies or intolerances.
Halloumi is high in salt so if you’ve been advised to watch your salt intake it may not be the best option for you. Some supermarkets offer a ‘light halloumi’ which has a reduced total fat content, but the saturated fat and salt levels may still be high. It’s always worth checking labels for the nutrition information so you can make an informed choice.
More about Halloumi here
Dear reader, a variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
~ happy Monday wishes ~
All the best Jan
34 comments:
...Halloumi is something that I've never had, it sure looks good.
Looks delicious, I thought it was fish at first.
This is definitely my kind of meal, I love Halloumi!
Ohh yum this sounds so good.
Gracias por la receta ten una buena semana
Halloumi is too salty for me.
Interesting facts - should convince Ingo, who plain thinks it´s "modern stuff" ;-)
Every time you post about halloumi I think I must try it and yet I still haven't, I must rectify this.
Hummmm delicioso.
Um abraço e boa semana.
Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros
First of all, I had to Google this cheese...never heard of it. But, how ...by grilling it, does it not melt?
Hello,
Looks delicious, the salad looks pretty.
I have never tried Halloumi.
Have a happy day and a great new week!
I thought it was fish, too
I love Halloumi it's so versatile, this looks yummy. Have a great week.
Looks beautiful
Jotting it down for next shopping trip
happy monday, this sounds delicious. i enjoyed seeing the tulips!!
I love halloumi.
Looks delicious and healthy ~ Xo
Wishing you happiness in your day,
A ShutterBug Explores,
aka (A Creative Harbor)
I have neve tried this before but my mercy it looks so very good! Happy Day to you. Hugs and blessings, Cindy
Hootin' Anni said...
First of all, I had to Google this cheese...never heard of it. But, how ...by grilling it, does it not melt?
Hello Anni
Many thanks for your comment and question, and the answer is a little scientific :)
WHY DOESN'T HALLOUMI MELT?
For a cheese to melt it needs a protein structure that stretches in the frying pan or under the grill. Halloumi contains a tightly knit three-dimensional network of milk proteins that hold fast during cooking.
The cheese is made by coagulating milk into lumpy curds, which are scooped out and pressed to remove the remaining liquid. The dry curds come together when they’re heated at up to 90°C in purified whey, then the resulting cheese is sprinkled liberally with salt.
The heating step is the secret to halloumi’s heat resistance, causing protein networks to retract and strengthen. The heat and salt also kill acid-forming bacteria that could weaken the cheese’s structure. Halloumi is therefore less acidic than melting cheeses.
Words from article here
https://www.sciencefocus.com/science/why-doesnt-halloumi-melt/
I do hope you may be able to buy some of this cheese and give this recipe a try.
Enjoy the week ahead.
All the best Jan
I've never had Halloumi but it looks good.
Looks delicious.
That sounds really good.
I too thought it was fish until I read the recipe! I think it may be similar to what we can get here in the USA, a cheese from India called Paneer. I find it at Costco and it does not melt, and has very little flavor. I've used it in a stir fry type dish. It takes on the flavor of what ever you add to it. Thanks Jan I'm trying this recipe soon!
We are obsessed with Halloumi since first trying it. This recipe sounds delicious. I like the idea of paprika on the cheeses. Definitely a must try! We recently purchased a convection oven with an air fry feature and the cheese cooks up perfectly in there without oil (and mess).
CraveCute said...
I too thought it was fish until I read the recipe! I think it may be similar to what we can get here in the USA, a cheese from India called Paneer. I find it at Costco and it does not melt, and has very little flavor. I've used it in a stir fry type dish. It takes on the flavor of what ever you add to it. Thanks Jan I'm trying this recipe soon!
Hello there and many thanks for your comment.
Cheeses that are similar to Halloumi are indeed Paneer, also Kefalotyri, Queso Para Freir, Manouri (or feta).
See post here for more details.
https://thelowcarbdiabetic.blogspot.com/2018/11/halloumi-shortage-alert-here-are-four.html
I hope you do try this recipe soon, it's tasty :)
All the best Jan
What a wonderful meal, Jan. I looked at this and thought it was grilled chicken:)
Halloumi is delicious! I particularly like vegetarian fish and chips made with halloumi as the fish substitute, or halloumi fajitas. Your recipe looks good too.
No he comido nunca ese queso, pero supongo que será sabroso. Besos.
I'm sure I tried halloumi once and found it tasteless, perhaps it was the way it was cooked.
I've never had that kind of cheese.
The cheese sounds interesting. And another recipe that sounds delicious.
I've had fried halloumi at Greek restaurants. It's delicious! This salad looks so good!
This is another item I have not heard of before
Looks really delicious!
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