Low Carb Halloumi and Red Cabbage Salad
⏱ Prep: 8 min🍳 Cook: 7 min✅ Ready: 15 min
331
Calories
8.9g
Net Carbs
14.3g
Protein
26.3g
Fat
⏱ Prep: 8 min🔥 Cook: 7 min⏰ Ready: 15 min
How to Make It
Step 1
Add the cumin seeds and sliced almonds to a dry skillet over a low heat. Toast gently for 2-3 minutes until golden and fragrant. Set aside.
Step 2
Heat the skillet over a medium/high heat. Slice the halloumi into two even strips and place in the dry pan. Cook for 2 minutes each side until lightly golden.
Step 3
Thinly slice the cabbage and roughly chop the spinach. Add to a serving bowl.
Step 4
Roughly chop the cranberries and add to the bowl along with the almonds and cumin seeds.
Step 5
Roughly tear in the mint and cilantro and toss everything to combine.
Step 6
Crush the garlic and add to a small mixing bowl with the olive oil, lemon juice, ground cumin, salt and pepper. Whisk together to combine.
Step 7
Top the salad with the halloumi and drizzle over the dressing to serve.
Ingredients
- Halloumi by Pittas – 4 ounce
- Red Cabbage – 1-½ cup
- Olive Oil – 1-½ tablespoon
- Coriander Leaf, Fresh – 1 tablespoon
- Peppermint, Fresh – 1 tablespoon
- Baby Spinach – 1 cup
- Cumin, Seed – 1 teaspoon
- Almonds, Raw – 1 tablespoon, sliced
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Lemon Juice, Fresh – 1 tablespoon
- Garlic – 1 clove
- Cumin, Ground – ½ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon