Grilled Halloumi with Tomato and Fennel Salad
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Grilled Halloumi with tomato and fennel salad - Spicy, cheese-y enjoyment that's not just for vegetarians!
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Halloumi cheese (Grilling/baking cheese; refrigerated)
- 1 tsp olive oil
- salt
- peppers
- 1 bunch Arugula (About 80 grams)
- 1 Fennel bulb
- 1 large red onion
- 400 grams Cherry tomatoes
- 4 Tbsps green Pesto (from a jar, refrigerated)
Preparation steps
1.
Cut the cheese into slices. Brush cheese slices with olive oil and season with salt and pepper. Grill on both sides until golden brown.
2.
Meanwhile, rinse arugula, trim and spin dry. Trim fennel, rinse and cut into thin slices. Peel onion and cut into thin slices.
3.
Rinse tomatoes, pat dry and cook briefly on the grill with the cheese. Arrange arugula, fennel and onions on plates and top with the grilled cheese slices.
4.
Drizzle cheese with 1 tablespoon pesto, top with the grilled tomatoes and season with salt and pepper. Serve immediately.
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