Keto Halloumi Salad
A delicious and vibrant salad featuring halloumi cheese, fresh vegetables, and cauliflower rice, perfect for those on a ketogenic diet.
Ingredients
For the salad
- 3 tablespoons Olive Oil
- 3 cups Cauliflower (riced)
- 1 each Lemon (zest only)
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper (ground)
- 8 ounces Halloumi Cheese (sliced into 8 pieces)
- 1/3 cup Roasted Peppers (diced) Can substitute with sun-dried tomatoes or olives.
- 2 ounces Arugula (roughly chopped)
- 2 tablespoons Keto Macadamia Dukkah
- 2 tablespoons Parsley (chopped)
- 1 tablespoon Mint (chopped)
Instructions
Cooking the Cauliflower Rice
- Begin by placing a nonstick frying pan over high heat. Add 2 tablespoons of the olive oil along with the cauliflower rice, lemon zest, salt, and white pepper. Sauté for about 5-7 minutes, until the cauliflower is cooked through. Once done, transfer it to a bowl and set aside to keep warm.
Cooking the Halloumi
- Wipe the frying pan clean and add the remaining tablespoon of olive oil. Return the pan to high heat and add the sliced halloumi cheese. Sauté for 2-3 minutes on each side until the cheese is golden brown and crispy.
Combining the Ingredients
- While the cheese cooks, combine the roasted peppers, arugula, macadamia dukkah, parsley, and mint with the warm cauliflower in the bowl. Toss gently to combine.
Serving
- Finally, spoon the mixture onto a serving platter and top it with the browned halloumi cheese. Serve immediately to enjoy the delightful textures and flavors of the dish.
Notes
For added creaminess, drizzle with a simple tahini dressing or your favorite low-carb dressing. Consider pairing with grilled meats or fish for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days.