Sentences with phrase «eirdanous halloumi»

Research by Premier has revealed the distorted image has appeared on products available in the UK, including Eirdanous Halloumi with Basil.

Add chickpeas, tomatoes, watermelon and halloumi.

I actually made a very similar dish yesterday, bulgar wheat with pesto mixed through and roasted veggies (and maybe some cheeky halloumi on top) hehe!

I had to substitute the ricotta — I only had halloumi, which I cut up into little cubes and mixed in by hand to the mixture after processing it.

A simple vegan option would be to replace the halloumi with marinated tofu.

A simple watermelon and halloumi salad and our Magic Green Sauce.

Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt

Todays «Ah ha» was Halloumi cheese.

Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides.

Serve immediately with wedges of lemon to squeeze over the halloumi, warm pita bread and additional dressing on the side.

I wanted a cheese that would stand up to heat, and halloumi cheese is just the thing.

Halloumi can be a substitute for a milder cheese and some like a hint of mint / nana inside.

Halloumi cheese holds up well to grilling, adding a savory cheesy bite to this wholesome salad that celebrates blueberries!

Fire up the grill for this Grilled Halloumi Blueberry Salad.

Following on from the gorgeous olive garlic halloumi spelt bread I made a couple of weeks ago, I now bring you my version of another Cypriot recipe, Turlu.

Oh my word... I LOVE halloumi cheese, and this salad recipe looks absolutely divine!!

Love that gorgeous blueberry dressing with the halloumi... where did you find halloumi?

Brush the halloumi cheese with olive oil on both sides and lightly season with salt.

Halloumi is one of my favorite cheeses but I never thought to pair it with watermelon.

Halloumi originated in Cypress, which is a Greek and Turkish island country in the eastern Mediterranean Sea, south of Turkey and west of Syria and Lebanon.

This simple veggie sandwich has a spoonful of houmous, slices of grilled halloumi and fresh beetroot.

Halloumi cheese seems to be the one most frequently chosen for grilling because of its low fat content, around 25 %, and high melting point.

Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8 slices thinly sliced 1/2 Cucumber — peeled — 24 slices... Continue Reading →

If you like the saltiness of feta, you will love Halloumi.

1 9 - oz package Halloumi cheese, cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish

Because Halloumi doesn't melt, it is perfect for adding cubes to skewers with meats or vegetables for grilling.

Halloumi, a goat and sheep's milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn't melt.

Baked tofu strips with peanut dipping sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet salad Chickpea & roasted vegetable salad with tangy za'atar yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)

Halloumi is packed with healthy Omega 3 and 6 oils, but it's saltier than most cheeses, so look for low sodium cheese.

The halloumi is spiced with tikka masala and then topped with aubergines and the herbed yogurt which blends well against the hot halloumi.

Halloumi with watermelon is a traditional Cyprian dish, and with good reason.

The Halloumi I used was made from only sheep's milk and it had that really salty sheep - y taste I love.

It would also be nice topped with roasted mozzarella or Halloumi cheese if you are so inclined!

Here, instead of the halloumi being fried with the lemon juice, it's quickly seared in a non-stick skillet and the lemon essence comes to play in the form of a quick compound mayo made of lemon zest, lemon juice and a touch of salt and pepper.

Transfer crostini to a plate and top each slice with a piece of the fried halloumi.

Top with seared halloumi cheese, followed by watermelon, then arugula and finally the prosciutto.

Juicy watermelon, crispy prosciutto (you can also use bacon or pancetta), spicy arugula and grilled halloumi cheese would be layered together and then sandwiched between two good - quality slices of multi-grain bread (I like this local brand).

When hot, add the slices of halloumi and cook for a few minutes without stirring, until the bottoms are well - browned.

The fried halloumi and fresh peach crostini, specifically, because I'm thinking you might have access to some local peaches this weekend and this is just the thing to make with them for a weekend of fresh, seasonal feasting.

Toppings can really make a soup - my favourite soup recipe is topped with little tiny cubes of golden halloumi & a sprinkle of seeds (and it's just another soup without these little tweaks!)

Flip the halloumi with a spatula, and brown them on the other sides.

Cut halloumi cheese into horizontal slices.

To make the fried halloumi, drain the cheese and cut it into slices; cut the slab in half horizontally, then slice the cheese into batons.

A riff on a BLT, but instead is layered with juice watermelon, crispy prosciutto and salty grilled halloumi cheese for the perfect summer sandwich

I only had halloumi for the first time last summer and I really fell in love with it!

I love the idea of adding Halloumi... will definitely give this one a go!

If adding Halloumi or Mozarella, add sliced cheese half way through the roasting so that it does not burn.

I know when most people think of Greek cheese, of course, the first variety that comes to mind is feta, but a cheese that's found just as commonly in Greece is halloumi — a semi-hard cheese similar in taste to feta, but a bit more firm.

The Liptauer Burger was top shelf, and today's dish will rise to join it: Grilled Halloumi & Peach Salad.

Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices.