< Back to Main Blog Posted: June 2024

Halloumi Coleslaw Recipe

We’re saying it very quietly, so we don’t jinx it … but it feels like it’s getting a bit warmer. Cue barbeque! We’ve got some seriously tasty salads to serve alongside your grilled goodies – our Rainbow Salad (giant couscous with grilled peppers, edamame beans, chickpeas, and seeds) and our Moroccan Fruity Couscous (with dried apricots, sultanas, grilled red peppers). We wanted to also throw a friend’s salad recipe into the mix, it's too good not to! Big thanks to Nat for sharing with us.

PS don’t forget our salads need to defrost in the fridge for 24-36 hours. Good things come to those who wait.

Halloumi Coleslaw Recipe

Ingredients: salad

• ½ white cabbage, finely sliced

• ½ red cabbage, finely sliced

• 3 carrots, sliced into matchsticks

• 1 apple, sliced into matchsticks

• 1 cup dry roasted peanuts

• 2 tbsp black sesame seeds

• 1 block of halloumi cheese, grated

• 1 handful fresh chopped chives

• 1 handful of chopped dill

• Seeds from 1 pomegranate

Ingredients: dressing

• 3 tbsp double cream

• 2 tbsp natural yoghurt

• 2 tbsp mayonnaise

• 1 tbsp soy sauce

• 1 tbsp sesame seed oil

Method:

• Prep all the fruit and veg and add to a large salad bowl.

• Fry the halloumi until it's a bit brown and crispy and then put to one side

• Make the dressing, adding a splash more of everything if you want a more coated salad.

• Add the remaining ingredients to the salad (nuts, seeds and pomegranate seeds) and dress and serve.