Salty halloumi replaces the classic Parmesan and anchovies combo in this innovative twist on a Caesar salad.
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Yields:
4
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Ingredients
For the green tahini sauce
75 g tahini
20 g flat-leaf parsley
2 garlic cloves
1 green chilli, seeds removed
Juice 1/2 lemon
1 Tbsp. extra virgin olive oil
1 tsp. miso
100 ml warm water
For the salad
1 large flatbread (we used M&S Greek Style Flatbread)
1 1/2 Tbsp. olive oil
1 1/2 tsp. zaatar
225 g lighter halloumi, drained, patted dry and cut into slices
1 romaine lettuce head, chopped
100 g green tahini sauce
Small handful fresh parsley, roughly chopped
Directions
Step 1Combine the ingredients for the sauce in a food processor. Blitz until smooth. Season to taste and store in the fridge for up to a week or freeze for up to 2 months.
Step 2Preheat the oven to 200°C (180°C fan) mark 6. Cut or tear the flatbread into pieces. Toss with 1tbsp oil and the zaatar. Spread on a baking tray and bake for 10-12min, tossing halfway through, until golden. Set aside to cool slightly.
Step 3Meanwhile, heat the remaining oil in a large frying pan over a medium/high heat. Add the halloumi and cook on each side for around 2min, until deeply golden. Set aside to cool slightly.
Step 4Toss the romaine lettuce with about 60g of the green tahini sauce. Arrange on a platter along with the flatbread croutons and halloumi. Drizzle with the remaining sauce and scatter with the parsley. Serve.
GH TIP
If you have the time, you can boil your halloumi for 2-3min before frying to make it extra crisp.
Per serving:
Calories: 649
Protein: 35g
Fat: 44g
Saturates: 17g
Carbs: 26g
Sugars: 5g
Fibre: 6g
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
