Halloumi with carrot coleslaw

  • Total time: 15 minutes 15 minutes

Serves: 2


2 large carrots, coarsely grated
½ small red onion, finely sliced
2 sprigs mint, leaves chopped, plus extra
for garnish
150g tub natural yogurt
1 tsp cumin seeds
2 tsp oil
250g pack Cypriot halloumi, cut into 6 slices


1. Mix the carrots, onion, mint and yogurt together in a bowl. Dry fry the cumin seeds for 1 minute until lightly toasted and stir into the carrot coleslaw. Season to taste.

2. In the same pan, heat the oil and fry the halloumi slices for 2 minutes each side until golden. Serve alongside the coleslaw. Garnish with extra mint and freshly ground black pepper.