Grilled halloumi salad
2
Easy
5 minutes 
20 minutes We all know that halloumi on the braai or grill, freshly crisped on the outside and soft and chewy in the middle, is a thing of beauty. This recipe is its perfect mate and is packed with fibre, protein and an abundance of deliciousness. It’s great as a dish on its own, or to bulk up for a showstopping centerpiece or side. It also works perfectly with almost any protein. I make this dish a lot at home – it’s great to make in bulk and store in the fridge for lunch the next day. Simply add chopped boiled egg, or a can of tuna for that extra protein hit.
Ingredients
Method
- 1 x 250 g sachet Woolworths ready to eat bulgur wheat, quinoa and lentils
- 100 g Woolworths fresh chimichurri
- 350 g Woolworths exotic tomato mix, sliced into wedges
- 30 g Woolworths dry-roasted and salted almonds, crushed
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 500 g Woolworths halloumi, cut into 8 slices
Method
Ingredients
1. Microwave the grains according to package instructions, then place in a large bowl with half the chimichurri, the tomatoes, almonds and 1 T olive oil. Toss gently and season to taste.
2. Preheat a heavy-based pan over a high heat. Season the halloumi and drizzle with olive oil. Cook the halloumi on both sides until golden brown, about 3–4 minutes.
3. To serve, place a spoonful of the remaining chimichurri on a plate and spread out, pile the fresh grain salad on top, then add the crispy halloumi.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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