Warm Halloumi Salad

About

This warm Keto salad is loaded with roasted vegetables and pan-fried halloumi cheese – perfect for a low carb lunch or dinner option. Our Keto salad is prepared with tender cauliflower florets, crisp radish, and sweet red onion, roasted with a hint of garlic and lemon. The warm vegetable mix is then combined with golden pan-fried halloumi and topped with a zesty lemon dressing and some chopped fresh mint. This makes a great Keto winter salad recipe.

Can I Use A Different Cheese?

We have used sliced halloumi cheese for our low carb warm salad. Halloumi is a great choice because it provides a firm texture and salty flavor to the dish. It is also perfect for pan-frying as it retains its structure without melting. If you would like to use a different cheese, you could simply roast the vegetables and scatter over some crumbled fresh feta or goats cheese. These cheeses would melt over the hot vegetables slightly and would not require cooking before adding to the salad. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

Our warm low carb salad is deliciously filling on its own, perfect for a Keto winter lunch or light dinner option. If you would like to make this into a fuller meal, you can add some salad greens to the warm vegetable and cheese mixture. Both baby spinach and arugula would both be good options.

Ingredients

7 ounce savoury halloumi by tesco
4 tablespoon olive oil
2 cup cauliflower florets by flavorite
2 tablespoon olive oil
1 tablespoon lemon juice
1 cup radish
½ medium – 2 1/2" diameter red onion
½ teaspoon garlic powder
½ tablespoon peppermint, fresh
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Slice the tops and tips from the radishes and cut them in half. Quarter the onion half. Arrange the cauliflower florets, onion and radishes across a shallow oven tray. Drizzle over 2 tablespoons of olive oil, half the lemon juice, and sprinkle over the garlic powder, salt and pepper. Use your hands to coat the vegetables in the oil and seasonings. Transfer to the oven and roast for 20 minutes or until the vegetables are tender and golden.
While the vegetables are cooking, cut the halloumi into 8 even-sized portions. Heat a large dry non-stick skillet over a medium heat. Add the halloumi pieces. Cook for 2 minutes until browned on one side. Turn and cook for 2-3 minutes on the second side until golden.
Add the remaining olive oil and lemon juice to a small bowl. Whisk together well to combine. You may add more or less lemon as desired. You may also season if preferred, but the halloumi itself will be very salty.
Add the halloumi to a large serving bowl along with the roasted vegetables. Roughly chop the mint and scatter over the salad. Drizzle over the lemon oil and gently toss to combine. Serve warm.