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Halloumi Cheese & Cherry Tomato Salad

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Salads are my favourite during summer, and they usually only comprise of a few simple ingredients. It’s all about using ingredients that are fresh and in season and you’ll end up with a tasty side to any meal. This one I created the other night for dinner when we had some friends over. I like having quick and easy recipes up my sleeve for when guests are over. That way you’re not spending all your time in the kitchen not socialising!

Further Food Nutritionist Commentary:

Halloumi cheese is delicious and grills so well! It does still contain lactose but less so than most cheeses, other great options include cheddar or parmesan if you can not find halloumi for this recipe (and can skip grilling the cheese).

Tomatoes can be tolerated by those with fructose malabsorption, like Melissa, but given their fructan and fructose content, I would limit the portion. Toasted pine nuts would make a great addition to this recipe, adding a considerable amount of healthy fats, magnesium and vitamin E.

By Pegah Jalali, MS RD

Halloumi Cheese & Cherry Tomato Salad

  • Prep Time:10 mins
  • Cook Time:30 mins
  • Servings: 4-6

Ingredients

1 ¾  cups cherry tomatoes (halved)

1 lemon (sliced)

3 tablespoons olive oil (divided)

7 ounces halloumi cheese (sliced thinly)

1 tablespoon fresh lemon juice

sea salt to taste

pepper to taste

¾ cup baby spinach

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the tomatoes and sliced lemon in a baking dish.
  3. Drizzle with 1 tablespoon of olive oil and a generous pinch of sea salt flakes, then mix well to coat.
  4. Bake tomatoes and lemon in the oven for around 20 minutes or until soft.
  5. Meanwhile, pan fry the halloumi until golden in colour.
  6. Remove halloumi from the pan and allow to cool slightly before chopping roughly into smaller pieces, and setting aside.
  7. Combine the remaining 2 tablespoons of olive oil, lemon juice, salt and pepper into a sealable container and shake well.
  8. In a large bowl combine the baby spinach with the tomato/lemon mixture, halloumi and dressing. Toss well and place into a large bowl to serve.
Preheat oven to 350 degrees F. Place the tomatoes and sliced lemon in a baking dish. Drizzle with 1 tablespoon of olive oil and a generous pinch of sea salt flakes, then mix well to coat. Bake tomatoes and lemon in the oven for around 20 minutes or until soft. Meanwhile, pan fry the halloumi until golden in colour. Remove halloumi from the pan and allow to cool slightly before chopping roughly into smaller pieces, and setting aside. Combine the remaining 2 tablespoons of olive oil, lemon juice, salt and pepper into a sealable container and shake well. In a large bowl combine the baby spinach with the tomato/lemon mixture, halloumi and dressing. Toss well and place into a large bowl to serve.

Nutrition Information

Per Serving:  Calories: 188; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 411mg; Potassium: 224mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 3g; Protein: 8g

Nutrition Bonus:   Calcium: 27%; Vit A: 22%; Vit C: 19%; Iron: 3%

 

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