Fried Halloumi with Kalamatas and Mint

Fried Halloumi with Kalamatas and Mint

• Prep Time: 5 mins
• Cook Time: 5 mins
• Yield: 2 cups
• Serving Size:  ½ cup

Ingredients

• 8 oz. (225g) Halloumi
• 1 TB. avocado oil
• 1 TB. extra-virgin olive oil
• 12 large Kalamata olives
• ¼ tsp. freshly ground black pepper
• 2 TB. fresh mint, chopped
• 1 tsp. fresh lemon juice

Instructions

1 Slice Halloumi into ¾-inch (2cm) cubes. Pat cubes dry with a paper towel.
2 Heat a medium skillet over medium-high heat. When the skillet is hot, add avocado oil. Wait for 15 seconds.
3 Place Halloumi cubes in hot oil. Cook for 30 to 45 seconds, or until a deep, golden-brown crust forms. Use a spatula to turn cubes and brown opposite side.
4 Transfer cubes to a small serving dish. Drizzle with remaining avocado oil from the skillet.
5 Add extra-virgin olive oil, Kalamata olives, black pepper, mint, and lemon juice, and gently toss to combine. Serve warm or at room temperature.

Variation: To make Spicy Halloumi and Castelvetranos, replace Kalamata olives with buttery Castelvetrano olives and use ¼ teaspoon crushed red pepper flakes instead of mint.

Tip:  Because Halloumi is heated early in its production, it won’t melt when fried like other cheeses.

Nutrition per Serving

• Calories 250
• Fat 22g
• Protein 12g
• Total Carbohydrate 1g
• Dietary Fiber 0g
• Net Carbohydrate 1g

Macronutrient ratio

• Fat 79%
• Protein 19%
• Net Carb 2%
• Ratio 1.7:1