If you haven’t experimented with halloumi cheese then you need to start. This cheese is so delicious, is lower in fat content than hard cheeses (halloumi has 25 grams of fat per 100 grams while tasty cheese has 36 grams of fat per 100 grams), is high in protein (20 grams per 100 grams) and is very low in carbohydrates. Pan-fry several slices as a filling addition to a salad or to serve along side poached eggs and avocado.
I used halloumi cheese last night to make this tasty and healthy whole food salad. It was easy to prepare, satisfying and packed with dietary fibre, as well as a range of vitamins and minerals thanks to the kale, tomatoes and avocadoes.
The ingredients are nothing too complicated or out of the ordinary; canned chickpeas baked with sesame oil, soy sauce, rice wine vinegar and chilli flakes, kale massaged with olive oil, lemon juice and salt, tomatoes, cucumber, avocado, pan fried halloumi cheese and a delicious dressing made with roasted garlic, Greek yoghurt, tahini, white wine vinegar and salt – a simple Sunday night dinner.
Makes 2 serves
1 can of chickpeas, drained and rinsed (I did not use all of the chickpeas – save some for a salad the following day)
2 teaspoons sesame oil
1 tablespoon soy sauce
½ tablespoon rice wine vinegar
Sprinkle of chilli flakes
Creamy roast garlic dressing
1 clove garlic, roasted
¼ cup Greek yogurt
1 tablespoon white wine vinegar
1 tablespoon tahini
1 tablespoon water
Two handfuls of kale leaves (Aldi now sells chopped kale by the bag which I am very pleased about!!)
1 tomato, diced
½ cup cucumber, diced
½ an avocado
250 grams halloumi cheese
Baking tray (I used a silicone non-stick tray)
Measuring cups and spoons
Small mixing bowl
Non-stick fry pan
- For the Sesame chickpeas place the drained and rinsed chickpeas into a baking tray. Cover them with the sesame oil, soy sauce, rice wine vinegar and chilli flakes and mix until the chickpeas are covered. Bake the chickpeas at 170°C for about 30 minutes.
- To roast the garlic, wrap a peeled garlic clove in foil and roast in the oven at 170°C for about 20 minutes. Mix the roasted garlic clove (which will be mushy) with the Greek yoghurt, vinegar, tahini, water and salt.
- Place the chopped kale into a salad bowl. Drizzle the kale with olive oil, lemon juice and salt. Massage the kale until it softens and is well covered with the oil, lemon juice and salt.
- Add the chopped tomatoes, cucumber and avocado.
- Slice the halloumi cheese (about ½ cm thick) and pan fry in a non-stick fry pan over medium heat until the cheese is golden brown on both sides.
- Add the Sesame chickpeas to the salad and divide between two plates. Top the salad with slices of the fried halloumi cheese and the Creamy roast garlic dressing.