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Autumn halloumi salad
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8 portabella mushrooms, cut into wedges
2 tbsp olive oil
½ tsp coriander seeds, crushed
250g cherry tomatoes
1 red chilli, deseeded and sliced
1 garlic clove, crushed
200g curly kale
200g Cypressa halloumi lite, sliced
½ lemon, juice
1. Preheat the grill to high. Toss the mushrooms with 1 tbsp olive oil and the coriander seeds. Grill for 2-3 minutes, then add the tomatoes and grill for 3 minutes until the skins have just burst.
2. Mix the chilli with the remaining oil. Over a high heat, fry half the chilli oil with the garlic for 1 minute. Add the kale and fry for 2 minutes more. Lower the heat, cover and cook for 10 minutes, stirring occasionally, until tender.
3. Grill the halloumi for 1-2 minutes on each side. Toss the vegetables with the lemon juice; season and serve with the cheese and a drizzle of the remaining chilli oil.
Typical values per serving:
This recipe was first published in October 2011.