I love Halloumi cheese! Ok I love all cheese, but this one is especially great with salad. This is a great summer salad with lots of flavors!
3 TBSP hazelnut or olive oil
2 TBSP pomegranate molasses
1 TBSP lemon juice
3/4 tsp crumbled dried mint leaves
1/2 tsp kosher salt
1/4 tsp pepper
1 small fennel bulb, thinly sliced
1 tsp lemon juice
5 c loosely packed baby arugula
1/2 c pomegrante seeds
1/4 c hazelnuts
8 oz halloumi cheese, cut into 8 slices
4 small sprigs oregano (4 in. each)
Make dressing: Stir ingredients together in a small bowl and set aside.
Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and Pom seeds in a large bowl; set aside.
Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.
Toss arugula and Pom seeds with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with Halloumi and hazelnuts. Drizzle dressing over cheese.
Serves 2 – 4.
This is a quick and easy, less-guilty cheese cake. Serve it topped with fresh strawberries.
2 8 oz low-fat cream cheese, softened
2/3 c plus 3 TBSP coconut palm or regular sugar, divided
1-1/2 tsp vanilla extract, divided
3/4 c egg white
1 c fat-free sour cream
In a bowl, beat cream cheese, 2/3 c sugar and 1/2 tsp vanilla until fluffy. Gradually add egg substitute; beat until smooth.
Pour into a 9-in. pie plate that has been coated with cooking spray.
Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
Combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Serves 8 – 10.
I love Tartines! Is case you don’t know, a Tartine is a simple open faced sandwich. This one brings together all my favorite things. And now that Trader Joes is selling frozen whole figs, I can have it anytime of the year.
3 figs, quartered
3 oz goat cheese
2 slices bread, toasted
1 slice Proscuitto
Couple thin slices or red onion
Hazelnut oil or olive
Best quality balsamic (I used the 30 year stuff)
Spread goat cheese on toast. Top with figs, hazelnuts, Proscuitto, onion and arugula. Drizzle with a little oil and balsamic.