Spiced Halloumi Salad with Cranberry Dressing

Spiced Halloumi Salad with Cranberry Dressing
By
Staff Writer
HUNGRY

Made from goat’s milk, haloumi is a mild cheese that has a similar consistency to feta, yet not as delicate. Its meaty traits make it a substantial part of any dish, and it’s a great substitute for chicken or steak in a salad. The vinaigrette in this salad has a bit of heat with the sweetness.

2
Servings
650
Calories Per Serving
Deliver Ingredients

Notes

Watch John Gregory-Smith make this salad in action on the food-centric YouTube channel HUNGRY

Ingredients

  • 2 Tablespoons blanched, skinned almonds
  • 2 Teaspoons cumin seeds
  • 2 Teaspoons coriander seeds
  • 8 Ounces Halloumi, cut into 1/4 inch thick slices
  • 2 Tablespoons olive oil
  • 1/3 Cup cranberry sauce
  • Juice from 1/2 a lemon
  • 1 Tablespoon water
  • Pinch of chili powder
  • 1 1/2 Cup roasted vegetables such as carrots, red onions, fennel, and Brussels sprouts
  • 8 cherry tomatoes, halved
  • 1 sprig mint leaves, for garnish

Directions

In a small sauté pan over medium heat toast the almonds, cumin and coriander until fragrant, 2-3 minutes. Transfer to a spice grinder or food processor and grind into a course powder.

Place the sliced halloumi on a cutting board and sprinkle both sides of the cheese with the spice blend, patting it into each side.

Heat the olive oil in a sauté pan over medium-low heat. Add the Halloumi and cook 1-2 minutes per side until the cheese is golden and softened.

In a small bowl whisk together the cranberry sauce, lemon juice, water, and chili powder.

In a large bowl combine the roasted vegetables, cherry tomatoes, and half of the cranberry dressing. Transfer to a serving platter and top with Halloumi cheese, the remaining dressing and garnish with mint leaves.
 

Nutritional Facts

Total Fat
41g
59%
Sugar
27g
30%
Saturated Fat
20g
83%
Cholesterol
104mg
35%
Carbohydrate, by difference
39g
30%
Protein
35g
76%
Vitamin A, RAE
41µg
6%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
132mg
13%
Choline, total
115mg
27%
Fiber, total dietary
7g
28%
Folate, total
27µg
7%
Iron, Fe
6mg
33%
Magnesium, Mg
113mg
35%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
412mg
59%
Selenium, Se
41µg
75%
Sodium, Na
98mg
7%
Water
224g
8%
Zinc, Zn
12mg
100%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.