This recipe is from a GoodFood magazine. I changed the dressing a bit, otherwise it's the same. I had to try this salad, it sounded so good and I think the ingredients are lovely. I really like halloumi cheese, and it was a wonderful companion to red cabbage, onion and carrots. The beautiful herbs and the lime dressing gave the salad nicely tangy taste, and this is a great lunch with some good bread and hummus. It's also very good for your health, it contains a lot of important vitamins.
In the original recipe it says four carrots and a half of a red cabbage, but it's quite a lot (6-8 persons could eat from that) so I think you wouldn't need that much of them. But if you have small carrots then it's okay.
2oog halloumi cheese
4 carrots, cut into sticks or grated
1/2 red cabbage, finely shredded
2 small red onions, finely sliced
handful or more fresh mint leaves
handful or more fresh coriander leaves
handful toasted (not necessarily toasted) peanuts, roughly chopped
For the dressing:
juice 2 limes
1 tbsp olive oil
black pepper about 2 tsp
1. Steep the halloumi in a bowl with cold water for 3o minutes (otherwise it's too salty). Cut it into slices and grill it in the oven or with a grill, so it warms and gets some colour on the edges.
2. Tip the carrots, onions and cabbage into a big bowl.
3. Make the dressing by mixing all the ingredients.
4. Pour about half of the dressing over the salad, tossing the vegetables in the dressing. Add the cheese, then herbs and peanuts on top and pour the rest of the dressing over.