Halloumi Recipe
jicama, ginger-lime vinaigrette, hazelnuts
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Vinaigrette
In a small bowl, whisk together the lime juice, olive oil, grated ginger, honey, salt, and black pepper until well combined.
- 2
Prepare the Jicama
Peel the jicama and cut it into thin matchsticks or small cubes. Set aside.
- 3
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts until golden and fragrant, about 5-7 minutes. Let them cool, then chop coarsely.
- 4
Cook the Halloumi
Slice the halloumi cheese into 1 cm thick slices. Heat a non-stick skillet over medium heat and cook the halloumi slices for about 2-3 minutes on each side until golden brown.
- 5
Assemble the Salad
In a large bowl, combine the jicama, toasted hazelnuts, and the vinaigrette. Toss gently to coat. Serve topped with the warm halloumi.
