By Sarah Rush, RD, Winner of Wellness Show Healthy Appetizer Contest. Sarah won a spot for her recipe feature in Choices’ February newsletter, a chance to cook with Choices’ Executive Chef Antonio Cerullo at the 19th Annual Wellness Show and a $175 prize courtesy of Russell Food Equipment.
Directions
Slice halloumi into 1-cm-thick pieces and arrange on a non-stick baking sheet. Mix together 3 tablespoons of the olive oil, crushed chillies and lemon zest. Using 2/3 of the mixture, spread over halloumi, turning and coating both sides. Set aside remaining mixture. Marinate cheese for 30 minutes to 1 hour. Heat griddle pan or grill and cook halloumi for 1–2 minutes on each side until golden. Arrange the spring mix salad on an oval serving plate. Whisk together the remaining sauce, 1 tablespoon of olive oil and mint sauce. Place the halloumi on the salad and drizzle over the dressing, serve immediately. Serve with warmed whole wheat pita bread if desired.
Mint Sauce Method:
Blend all ingredients well in a blender. Adjust flavour as necessary with added lemon, sugar or a pinch of salt.
Check other vegetarian and gluten-free halloumi recipes:
Halloumi and Zucchini Brochette Barbecue
