This Zucchini Haloumi Asparagus Slice with a herb salad is a lovely light meal or snack. My kids love a ‘savoury slice’ more so than a frittata or quiche, especially in their school lunch. I think because it tends to hold together better and they like the addition of extra carbs. For a bit of…
I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…
I love to char grill broccolini on the BBQ, I think it really brings out the flavour. Combined with the saltiness of the haloumi and the citrus salad dressing, this Charred Broccolini Salad makes for a delicious and very nourishing meal or side. Take a look at the variations (below the main recipe) for suggestions…
These sensational Crispy Haloumi Chips with Lemon, Rosemary Honey are such a delicious starter or even a light lunch (served with a salad). They are really quick and easy to make… but really hard to stop eating once you start. I have read that Cypriot farmers made haloumi with techniques and ingredients unique to their family…
I love a good fritter and this is one of my absolute favourites. It’s fast and easy to make and is absolutely delicious, perfect for breakfast, lunch or dinner! Leftovers are also great for the lunchbox.
Although vegetarian, this is one protein-rich fritter! Zucchini is a high-fibre vegetable containing a decent amount of potassium and vitamin C. The mint is a powerful antioxidant and a great digestive herb.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Zucchini, Mint and Haloumi Fritters
- 500 g zucchini/s - grated, moisture wrung from it
- 1 red onion/s - finely chopped
- 1 clove/s garlic - crushed
- ¼ bunch/s fresh mint leaves - picked off the stems and finely chopped
- 180 g haloumi - crumbled
- 1 lemon/s - zest
- ½ tsp sea salt - or to taste
- Ground black pepper
- 3 free-range or organic egg/s - whisked a little
- 50 g besan flour (chickpea flour) see alternatives below
- Combine the zucchini, onion, garlic, mint and haloumi together in a large mixing bowl or food processor.
- Add the zest, salt, pepper, eggs and mix to combine.
- Lastly add the flour and mix well. he mixture should have the consistency of a pancake batter so add more flour if you feel it's necessary.
- Add a little ghee or butter to a fry pan and heat over a moderate heat. Add the batter (approx. heaped tablespoon) and cook until brown, carefully flipping.
- Chop the zucchini, 5 seconds, speed 5. Wring out the moisture well and set aside.
- Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5.
- Add the mint leaves, chop 5 seconds, speed 5.
- Now chop the haloumi (broken into quarters), 5 seconds, speed 5.
- Add the zucchini back into the bowl and the rest of the ingredients. Blend, scraping the sides, 10 seconds, speed 4.
- With a leafy, green salad.
- Re-heat under a low grill or in a sandwich press. The are also great cold.
- Store in an airtight container in the fridge.
- Can also be frozen.
Change the flour (legume-free)A blend of wholemeal spelt flour and almond meal or a gluten-free premix are a good alternative (you will just need to increase the quantity of flour to make a thickish, pancake like batter).
Onion and garlic-freeReplace the onion with finely diced fennel and the garlic with a pinch of cumin.
I hope you love these as much as we do. I love to hear what you think. Feel free to post a comment or question below!
I love creating healthy, delicious salads. Gone are the days of iceberg lettuce, tomato and cucumber salads! So with the season of summer BBQ’s in mind, I thought I’d share this divine, colourful flavour combo.
Lots of plant-based goodness here! The Spinach is loaded with fibre, antioxidants and to many vitamins and minerals to list. The basil contains many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Asparagus contains anti-inflammatory and detoxifying compounds and as a rich source of chromium, is perfect for helping sugar cravings. The haloumi adds a little protein and deliciousness!
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.
Haloumi, Asparagus and Strawberry Salad
- 120 g baby spinach -washed
- ¼ bunch/s fresh basil leaves -washed and picked off the stems
- 10-15 snow peas -trimmed
- 1 bunch/s asparagus -halved
- 1 punnet strawberries -hulled and sliced
- 180 g haloumi -sliced thinly
- 1 lemon/s -zest and 1 tbsp juice
- 1 tbsp aged balsamic vinegar
- 60 ml lemon-infused olive oil (¼ cup) can sub regular extra virgin olive oil
- Sea salt and freshly ground black pepper -to taste
- In a frypan or a griddle, cook your asparagus over a low heat in a little olive oil. Once just cooked (take care not to overcook), set aside to cool.
- Now cook your haloumi on both sides until golden and crisp.
- On a large serving plate or platter arrange your baby spinach, strawberries, snow peas and asparagus and top with the grilled haloumi.
- To make the dressing, simply combine all ingredients together in jar or jug and shake/mix well.
- Dress just prior to serving.
I'd love to hear how you like this recipe. Post a comment and rate this recipe below.
This haloumi recipe is a super fast, easy to make, nutritious snack or light lunch. I always have a packet of haloumi in the fridge for a last minute lunch or a quick snack. I sometimes make this for my kids for an after school snack too. It’s so delicious and pretty, you can even make this as a starter when entertaining. Talk about versatile!
Because the haloumi and nuts are a source of protein and the apple is a rich source of vitamins, phytonutrients and fibre.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Sweet haloumi, lemon and hazelnuts
- 180 g haloumi
- 1 red or green apple -julienned into thin strips
- 10-20 hazelnuts - raw
- 1 lemon/s -juice and zest
- 1 tbsp olive oil -extra virgin
- 1 tbsp fresh mint leaves -scattered over the dish are really delicious.
- 4 Fresh figs -when in season are a delicious addition to this.
- Cut the haloumi in half to make it thinner and also lengthways, so you have four pieces.
- You can cook haloumi in a pan or on the BBQ. However, I find the quickest and easiest way is in a sandwich press.
- Heat the press, then place the haloumi and hazelnuts in it for a few minutes or until they have browned.
- Divide the haloumi and hazelnuts between the plates, scatter over the apple and mint and drizzle with the lemon juice and olive oil.
- The acidity of the lemon, sweetness of the apple and saltiness of the haloumi is a heavenly flavour combination. It's important however to eat the haloumi straight off the press whilst it is hot and crunchy on the outside and soft inside. As it cools, haloumi has a tendency to go rubbery - so eat it quickly!
- This takes little longer than cutting up an apple. Give it a go, it's delicious and sure to become a favourite.