Pan-fried halloumi salad with edamame and lemon yogurt dressing
10 min · 31 g protein · 392 cals / serving
Golden, squeaky slices of halloumi straight from the pan onto a big salad of leaves, cherry tomatoes, cucumber, red onion and bright green edamame, dressed with a tangy lemon, Greek yogurt and oregano dressing. The cheese brings the salt, so the salad needs almost none.
Ingredients
- 4 1/2 oz halloumi, cut into 6 slices and patted dry
- 5 cups mixed leafy greens, or a bag of rocket
- 1 1/4 cups cherry tomatoes, halved
- 2/3 cucumbers, sliced
- 1/4 small red onion, thinly sliced
- 1 cup edamame, shelled, frozen, thawed under the hot tap
Dressing
- 1/3 cup nonfat Greek yogurt
- 1 tsp olive oil
- 4 tsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
To serve
- a small handful fresh mint, torn
Steps
- Heat a nonstick skillet over medium-high heat (no oil needed). Lay in the halloumi and cook 2 minutes a side, until deep golden.
- While it cooks, whisk the yogurt, olive oil, lemon juice, oregano and pepper in a large bowl, add the leaves, tomatoes, cucumber, onion and edamame, toss to coat and divide between two plates.
- Lay the hot halloumi on top, scatter with mint and eat at once, while the cheese is soft.
Good to know
Why does my halloumi go rubbery?
It cooled. Halloumi is at its best within a few minutes of leaving the pan, so dress the salad first and cook the cheese last.
Is light halloumi worth it?
Reduced-fat halloumi browns just as well and makes a noticeably lighter plate.
Can I use chickpeas instead of edamame?
Yes, canned chickpeas are the more usual partner for halloumi, at about the same score.
Per
- Calories
- 84
- Protein
- (31%)
- 7 g
- Fat
- (50%)
- 5 g
- Carbohydrates
- (19%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 246 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 784 kcal goes into the pot and 942 g of ingredients comes out as about 934 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.