Written By Danielle Minnebo
This healthy recipe was created by Nutritionist Danielle Minnebo. Danielle is a passionate cook and founder of Food to Nourish.
To find more of her tasty recipes and to view her range of products, visit www.foodtonourish.com.au
PREP TIME 15 mins SERVES 2
COOK TIME 10 mins DIFFICULTY Easy
1 carrot, finely grated finely
1/4 red onion, finely diced
Handful fresh coriander, finely chopped
1/2 tsp ground cumin
Juice of 1/2 lemon
2 tbs olive oil
1 (180g) packet halloumi cheese
Toasted almond flakes and chopped, fresh coriander, to serve.
Place carrot, red onion, coriander, cumin, lemon juice and 1 tbs olive oil in a small bowl, mixing well to combine. Set aside.
Slice halloumi into thick pieces; they should be small enough to manage as finger food, but thick enough so they don’t break.
Heat remaining olive oil in a large frying pan over medium-high heat. Add 6 to 8 halloumi slices, making sure they don’t overlap or crowd the pan, and cook, turning once, for 5 minutes or until outside is dark caramel and inside is soft and gooey. Repeat with remaining halloumi slices.
To serve, place warm halloumi slices onto a large, wooden chopping board. Top each with a small amount of carrot salad, then finish off with a sprinkle of toasted almond flakes and chopped coriander.