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KETO HALLOUMI WITH RELISH

KETO HALLOUMI WITH RELISH BY CHEF ALEXA OF KETOLUXE

Halloumi with Relish is vegetarian, making it a good Meatless Monday meal

NAME
Halloumi with Relish

DESCRIPTION
As many of you may know, I love cheese. What could be better than pan-seared cheese? When we move in together, Sam ate pretty much a vegetarian diet. That was fine with me, because I was pretty much a cheesetarian. Left to my own devices, I have been known to garnish cheese with more cheese. While we eat an ominovore-style diet now, many of our meals still contain cheese like my Halloumi with Relish.

Before we ate keto, there was a lot of cheese in our lives. Now, there’s even more! Much of the cheese we ate for a meal had breading and or bread, because I didn’t appreciate the nuances of flavor as much as I do now. Now, we focus on recipes that are gluten free, sugar free, and low carb. This recipe for Halloumi with Relish is new to our repertoire because it fits in with our way of eating. Before, I wouldn’t have appreciated the cheese by itself. Eating keto opened up my eyes to cheese as a stand-alone flavor profile.

KETO HALLOUMI WITH RELISH BY CHEF ALEXA OF KETOLUXE

Chef Alexa slices the halloumi and pan-fries it for this dish. 

Make this on Meatless Mondays or for a light weekend lunch. Quick and easy to prepare, it will only take a moment to put together. Having time to sit down and appreciate the nuanced flavors is important to enjoying food. That’s KetoLuxe.

I like to eat Halloumi with Relish for a light lunch

Want to know more about Living KetoLuxe? Download my guide. 

PREP
15 minutes

COOK
5 minutes

INGREDIENTS
8 ounces petite heirloom tomatoes
2 cloves roasted garlic
2 ounces kalamata olives
2 scallions
2 tablespoons fresh parsley
1 tablespoon fresh oregano
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
½ teaspoon pepper
8 ounces halloumi
4 cups small leaf lettuce

DIRECTIONS

  1. In a food processor, pulse together tomatoes, roasted garlic, kalamata olives, scallions, parsley, oregano, 2 tablespoons olive oil, white wine vinegar, salt, and pepper until chunky.
  2. Slice halloumi log into 8 equal slices.
  3. Brown halloumi slices in remaining olive oil in large skillet over medium heat for about 2 minutes each side.
  4. Arrange lettuce on platter or small plates.
  5. Add warm halloumi and top with relish.
  6. Serve immediately.


YIELD
4 servings

NOTES
Sometimes, I make the relish the day before. If you’re doing meal prep, you can make it earlier in the week.

Depending upon what fresh herbs are available, I switch them up. Basil is a favorite.

This also makes a delicious side dish or Lenten entrée.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 4 grams
Sugar alcohols: 0 grams
Total carbs: 10 grams
Fiber: 6 grams
Fat: 43 grams
Protein: 13 grams
Calories: 453
Glycemic load: 1

DOWNLOAD RECIPE HERE

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