Haloumi With Salad & Garlic Bread
July 20, 2016
"Fried Haloumi cheese is one of my favorites, and we usually eat it drizzled with lemon dressing over the top. This takes it a step further, and incorporates a salad and bread element. Delicious! Adapted from The Essential Mediterranean Cookbook."
- Serving Size: 1 (439.6 g)
- Calories 767.3
- Total Fat - 39.7 g
- Saturated Fat - 14.1 g
- Cholesterol - 51.6 mg
- Sodium - 1364.3 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 6.2 g
- Sugars - 10.7 g
- Protein - 37.8 g
- Calcium - 1227.2 mg
- Iron - 6 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Preheat the oven to 350 F. Heat the grill to high.
Cut the tomatoes and cucumber into bite-sized chunks and place in a serving dish with the arugula and olives. Mix well.
Slice the bred into eight 3/4 inch slices, drizzle with 1 1/2 tablespoons of the olive oil. Season with salt and pepper.
Grill until lightly golden, then rub each slice thoroughly with a cut side of the garlic. Wrap loosely in foil and keep warm in the oven.
Cut the Haloumi into 8 slices. Heat 1/2 tablespoon of the oil in a shallow frying pan and fry the haloumi slices for 1-2 minutes per side, until crisp and golden brown.
Note: I've found it better to dip the haloumi slices LIGHTLY in flour before frying.
Whisk together the lemon juice, oregano, and remaining olive oil to use as a dressing. Season to taste.
Pour half the dressing over the salad and toss well. Arrange the ahloumi on top and drizzle with dressing. Serve immediately with the warm garlic bread.
No special items needed.