Loadshedding Halloumi Salad

Loadshedding Halloumi Salad

Halloumi cheese is the star of the show in this vegetarian and loadshedding friendly halloumi salad recipe! Once crisped in a pan or on the grill, this cheese becomes amazingly crispy on the outside and melty on the inside.

TOTAL TIME 10 minutes | SERVES 2 

INGREDIENTS

For the salad

300 g Asparagus spears, woody ends snapped off
1 Eggplant, cut into 1cm thick slices
2 Red peppers, roughly chopped
200 g Halloumi cheese, cut into 1cm thick slices
2 tbsp Olive oil

For the dressing

Small bunch flat leaf parsley, roughly chopped
½ Shallot, finely chopped
1 tbsp Red wine vinegar
1/2 Orange, juiced and zested
1 tbsp Extra virgin olive oil
1 tsp Dijon mustard
2 tsp Tiny capers, rinsed
1 tsp Honey

METHOD

BRUSH the asparagus, courgettes, peppers and Halloumi with the oil.

HEAT a large griddle pan or frying pan on high heat and, in batches, fry the vegetables for 2 minutes on each side until softened and lightly charred.

CAREFULLY wipe out the pan with kitchen paper and then griddle the Halloumi for 2 minutes on each side until golden brown. Do not be tempted to move the food as it is cooking to make sure you get perfect griddle marks.

COMBINE the dressing ingredients in a serving jug and mix well.

SERVE the salad piled on plates with the orange caper dressing drizzled over.

Print Recipe

Loadshedding Halloumi Salad

Lunch, Dinner – Mediterranean

By Thilivhali Mugwena – Serves: 2

Total Time: 10 minutes

Halloumi cheese is the star of the show in this vegetarian and loadshedding friendly halloumi salad recipe! Once crisped in a pan or on the grill, this cheese becomes amazingly crispy on the outside and melty on the inside. 

Ingredients

• For the salad
• 300 g Asparagus spears, woody ends snapped off
• 1 Eggplant, cut into 1cm thick slices
• 2 Red peppers, roughly chopped
• 200 g Halloumi cheese, cut into 1cm thick slices
• 2 tbsp Olive oil
• For the dressing
• Small bunch flat leaf parsley, roughly chopped
• ½ Shallot, finely chopped
• 1 tbsp Red wine vinegar
• 1/2 Orange, juiced and zested
• 1 tbsp Extra virgin olive oil
• 1 tsp Dijon mustard
• 2 tsp Tiny capers, rinsed
• 1 tsp Honey

Instructions

1

BRUSH the asparagus, courgettes, peppers and Halloumi with the oil.

2

HEAT a large griddle pan or frying pan on high heat and, in batches, fry the vegetables for 2 minutes on each side until softened and lightly charred.

3

CAREFULLY wipe out the pan with kitchen paper and then griddle the Halloumi for 2 minutes on each side until golden brown. Do not be tempted to move the food as it is cooking to make sure you get perfect griddle marks.

4

COMBINE the dressing ingredients in a serving jug and mix well.

5

SERVE the salad piled on plates with the orange caper dressing drizzled over.

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