Haloumi is a 100% sheep's milk cheese originating from Cyprus. The beauty of this cheese is, like goats cheese, its strong flavour goes a long way and won't need to eat much. Try to avoid haloumi from the deli section of the supermarket. They are usually incredibly salty. Pre packed imported brands are much better. If you can't find pre packed, thoroughly rinse the cheese and soak it in fresh water for 20 - 30 minutes to remove excess salt.
Combine the coleslaw ingredients together in a bowl and dressing ingredients together in a small jar. Thorough combine the two.
Slice the haloumi pieces approx 0.75cm thick. Brush the cheese with a small quantity of oil and the lemon juice. Place under a heated grill and grill for 3 - 4 minutes each side until the haloumi turns slightly golden. Dry roast the walnuts.
Serve the haloumi over the coleslaw and top with walnut pieces.
Note: Green and red cabbage are extremely rich in nutrients and are known to help protect the cells in the colon against carcinogenic damage.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1921 kj |
| Calories | 459 kcal |
| Fat | 39.7 g |
| Saturated Fat | 9 g |
| Total Carbohydrate | 10.4 g |
| Total Protein | 14.4 g |
| Fibre | 4.2 g |
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