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Grilled Halloumi and Tomato Salad
Servings:
Serves 4 as an appetizerPrep Time:
20 minutesCook Time:
15 minutes
Ingredients
1/2 lb. haloumi cheese or block feta cheese, cut into 8 slices about 2 1/2 inches wide and 1/2 inch thick, dried with paper towels
1 tbsp. Nature's Place Organic Extra-Virgin Olive Oil
3 medium Nature's Place tomatoes, cored and cut into 1/2-inch-thick slices
1 lemon, cut into four wedges
1 tbsp. finely chopped Nature's Place Organic Oregano leaves
3 tbsp. finely chopped Nature's Place Organic Mint leaves
Directions
1. Preheat grill to medium-high. Brush halloumi slices with olive oil and grill, covered, until the cheese is grill-marked and deep golden brown, about 5 minutes per side. Alternately, pan-fry the cheese over medium heat in a nonstick skillet, about 90 seconds per side. If using feta, do not grill; pan fry for about 90 seconds per side.
2. Transfer the cooked cheese to a plate and cut each slice into 3 or 4 pieces. Arrange the tomato slices on a serving platter and place the cheese on top of the tomatoes. Squeeze one lemon wedge over the cheese, making sure to sprinkle a couple of drops of juice on each piece. Sprinkle with oregano and mint. Top with remaining lemon wedges, if desired, and serve immediately.
Source: fresh magazine July, August 2010
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 180 kcal (9%) |
| Calories from Fat | 117 kcal (0%) |
| Total Fat | 13 g (20%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 20 mg (7%) |
| Sodium | 700 mg (29%) |
| Total Carbohydrates | 8 g (3%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 11 g (18%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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