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Halloumi with carrot coleslaw
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2 large carrots, coarsely grated
½ small red onion, finely sliced
2 sprigs mint, leaves chopped, plus extra
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.
Typical values per serving:
This recipe was first published in May 2017.