January 31 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Meal Fried halloumi with roasted peppers
Oh, wow. Are you going to love this dish. It’s loaded with salty goodness, and smoky flavors from the charred bell peppers. Combine that with a cool and creamy cucumber salad? Be prepared to fall in love!
USMetric
servingservings
Ingredients
- 4 (1 lb) 4 (475 g) red bell pepperred bell peppers
Cucumber salad
- ¾ cup (4¾ oz.) 180 ml (140 g) Greek yogurt (4% fat)
- 2 oz. 55 g cucumber, diced
- 2 oz. 55 g dill pickle, choppeddill pickles, chopped
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tsp 2 tsp dried mint
Fried halloumi
- 1¼ lbs 550 g halloumi cheese
- 1 tbsp 1 tbsp olive oil
- 1 tsp 1 tsp dried oregano
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 450°F (225°F) if possible, using the oven's broil function.
- Place the bell peppers on a baking sheet lined with parchment paper. The peppers can be whole or divided, depending on size and kind. Broil until the skin starts bubbling and turning a little black. It will take about 10-15 minutes, depending on the oven. Turn them after half the time. You can also use an outdoor grill or a grill pan.
- Mix all ingredients for the cucumber salad in a bowl.
- Fry the cheese in a large frying pan with olive oil, a few minutes on each side until golden. Place cheese, bell peppers, and cucumber salad on plates. Season with oregano and serve.
Tips
To minimize splattering, dry off excess liquid from the cheese before adding it to the frying pan. You can also garnish the dish with fresh oregano, for an extra floral layer to the dish.
After removing the roasted red peppers from the oven, I put them straight into a ziploc bag for 5-10 mins to steam. This loosens the skins so they're easier to peel. The red peppers are delicious as is, but I also tried cutting them in large pieces, tossing with olive oil, garlic and rosemary, and returning to the oven for a few minutes. Double roasted red peppers!
I also love the cucumber salad. I microwaved the cream cheese for 15 -20 seconds to soften it so it would incorporate with the mayo more smoothly (otherwise I get lumps). You could also use a mixer. I cut the cucumber in a large dice but chopped the pickle very finely so I wouldn't get large bursts of pickle flavour when I bite into a piece. As someone else said, I also added a lot more veggies than what the recipe called for, because otherwise I felt there would be too much dressing. Suggest to make the dressing first and then stir in the cucumber and pickle, adding a bit more at a time until you're happy with the proportions. I ended up using about a third of an english cucumber (the long thin ones) and a smallish dill pickle to make two servings.
I felt the halloumi was a little dry after reheating the next day, so this time I drizzled it with a bit of olive oil before putting it away to try and keep it more fresh.
This is a stellar summer recipe, fresh and satisfying with lots of crunch! Big fan.
Looks like it was sprinkled on top of everything.
That would affect the carb count of this dish as yogurt is higher carb than mayo and cream cheese.
I am sorry, I don't have the nutrition information for the individual components.
The recipe also calls for 55g pickles, so it's a total of 110g between the regular and pickled cucumbers.
Other than that - will put this on the list for this week!
This recipe was updated in August, so comments preceding that date would refer to the previous version. If you'd like some clarification for step 2, please let us know what doesn't quite make sense!