Of course if you wish you could also serve it with chicken breast and steamed green beans... the choice is always left to you dear reader.
(12g carb per serving)
3 medium orange segments and juice
1 small bunch mint leaves, chopped
4 tsp white wine vinegar
3 tbsp olive oil
2 x 250g packs halloumi cheese, drained
50g walnut pieces, toasted (or pecans work well too)
145g rocket, (arugula) watercress and spinach salad mix
1. Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
2. Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
3. Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.
Original recipe idea from here
Now, here is a little more about Halloumi ... which is pronounced ha-loo-mee.
It's a semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures.
In good supermarkets and speciality stores.
Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
Fantastic fried, grilled or barbecued. Added to salads or served with vegetables. Halloumi is often served with chopped mint to add flavour. Also goes well with finely chopped chilli.
( image from here )
All the best Jan