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Halloumi Fries Salad

  • Prep Time
    20 MINS
  • Cook Time
    20 MINS
  • KCals 443
  • Carbs 31G
2 Servings

Ingredients

For the halloumi fries

  • 200 g reduced fat halloumi cheese, drained and cut into 1cm wide fries
  • 25 g panko breadcrumbs
  • 30 g fat free natural yoghurt

For the salad

  • 40 g rocket leaves
  • 1 medium orange, peeled, segmented and cut into small chunks
  • 100 g cooked fresh beetroot, cut into 1cm cubes
  • 80 g cucumber, cut into 1cm cubes
  • 4 tsp pomegranate seeds
  • 60 g fat free natural yoghurt
  • 2 tbsp reduced sugar sweet chilli sauce
  • 2 g fresh mint leaves, stalks removed and roughly chopped
  • salt and black pepper, to taste
  • low-calorie cooking spray

Instructions

  1. Preheat the oven to 200ºC. Line a baking tray with foil and spray with low-calorie cooking spray. Make sure to grease the foil thoroughly.

  2. Pour the yoghurt onto a small plate and sprinkle the panko breadcrumbs on another small plate.

  3. Dip the halloumi pieces in the yoghurt, turning until well-coated. Dip into the breadcrumbs to coat all over, pressing the breadcrumbs on lightly.

  4. Place the breadcrumbed halloumi on the prepared baking tray and spray with low-calorie spray. Pop in the preheated oven for 15-20 minutes until crisp and golden. Remove from the oven and set aside.

  5. While the halloumi fries are baking, make the salad. Divide the rocket between two plates, leaving a space in the middle for the halloumi fries. Divide the orange chunks, beetroot and cucumber between the two plates and sprinkle over pomegranate seeds.

  6. Place the fries in the middle of each plate. You can serve the halloumi fries hot or cold, depending on what you fancy! Season to taste with salt and black pepper but bear in mind that halloumi is already fairly salty.

  7. Drizzle the yoghurt and sweet chilli sauce over the halloumi fries and sprinkle with the chopped mint leaves. Serve at once.