Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
272
Calories
9g
Protein
23g
Fat
9g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Halloumi | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8oz Halloumi - large dice
- 1 Large tomato
- 1 bunch roxket
- 1 Heat lettuce
- Variety of greens
- For the dressing
- 2ozs Kalamata olives - Piped
- 1tbs red wine vinegar
- 4tbsp virgin olive oil
- Garlic (Optional)
- 1tsp dry oregano
Directions
1
1. Prepare the dressing with the olives and turn them into paste. Add garlic, oregano, red wine vinegar and olive oil.
2
2. Make the salad by cutting all greens to even size (in a bowl)
3
3. Shallow fry the Halloumi in virgin olive oil. Dry the fried Halloumi and place on top of the greens. Add dressing and mix thoroughly. Garnish with wedges of tomatoes.
4
4. Servers with hot pitta bread.
5
Category:Cyprian Recipes
6
Category:Cyprian Salads
Recipe sourced from
fandom