| 17.64 oz | Halloumi, Haloumi, frying cheese from Cyprus, made from goat's, sheep's and cow's milk | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 2 tsp | Chili Pepper, Chile, Pepperoni, red, raw | |
| ¼ cup | Olive Oil | |
| 4½ tsp | Lemon juice, fresh cold-pressed | |
| 1⅝ tsp | Spearmint, Mint, fresh leaves | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 20.85 oz | altogether (view nutrition facts) |
Preparation
- Serving size:5.20 oz (calculated)Notes: 125 g of halloumi (about 5 7/8 oz)
- Cut the halloumi into slices.
- Mince the garlic.
- Finely chop the mint leaves.
- Finely chop the deseeded chili.
- Mix together all the ingredients for the marinade. Depending on how salty your halloumi is, you may want to omit the salt in the marinade.
- Marinate the halloumi for at least half an hour or even overnight.
- In a pan over medium-high heat, fry the halloumi until it is golden-brown, about 4 minutes on each side. Alternatively, grill for about 3 minutes on each side.
- Enjoy drizzled with the remaining marinade.
- You can store the marinated or fried halloumi in an airtight container for 5 days in the fridge. Reheat in the microwave, the oven or on the stovetop.
Meal Prep Tip
- Calorie count497 kcal
- % of calories by macros
Fat 74.6 % 371 kcal 41 g Net Carbs 2.8 % 14 kcal 3.6 g Protein 22.5 % 112 kcal 28 g - Approx. WW SmartPoints™17.5
- Cholesterol 97 mg
- Sodium 932.8 mg
- Fat 41.3 g
- Saturated Fat 18.2 g
- Trans Fat 0 g
- Carbohydrates 3.7 g
- Dietary Fiber 0.1 g
- Total Sugars 1.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 27.9 g
- Calcium 4.3 mg
- Iron 0.2 mg
- Magnesium 1.6 mg
- Potassium 116.4 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 2.3 mcg
- Vitamin B12 0 mcg
- Vitamin C 4.8 mg
- Folate 2.3 mcg
- Folic Acid 0 mcg