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Tanya D
Mediterranean salad with fried halloumi
Halloumi is the ideal cheese for baking. With the salad of cauliflower, sweet potato and olives you put a Mediterranean dish on the table.
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Ingredients
Directions
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Cut the garlic finely and the onions in half rings. Put the onion in a bowl and pour hot water over it. Let alone until use.
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Heat the oil in a frying pan and fry the potato cubes with the garlic, Greek herbs and possibly salt in about 15 minutes on medium heat until golden brown and done. Change regularly.
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Meanwhile, halve the cauliflower florets and cut the large ones into quarters. Boil for 3 minutes in water with salt. Drain and drain well.
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Cut the dill coarsely. Put half of the dill with the yogurt and the oil in a high beaker and puree with the hand blender into a dressing.
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Season with pepper and salt.
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Cut the halloumi into 16 slices. Heat the grill pan without oil or butter and grill the halloumi in 2 portions 3 minutes. Turn halfway. Keep warm under aluminum foil.
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Let the onion drain well and scoop the cauliflower, the rest of the dill and the olives through the potato cubes.
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Mix in half of the dressing and spread over a large flat dish. Divide the halloumi over it and serve the rest of the dressing separately.
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Nutrition
920Calories
Sodium0% DV1.760mg
Fat91% DV59g
Protein68% DV34g
Carbs19% DV58g
Fiber40% DV10g
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