Halloumi and grapefruit salad

Delight your taste buds with this refreshing halloumi and grapefruit salad. Tangy citrus paired with savory cheese makes for a culinary masterpiece.

Ingredients:

• 1 grapefruit
• 1 teaspoon cumin seeds
• 3 tablespoons olive oil
• generous pinch of salt
• 1 teaspoon granulated sugar or honey
• Vegetable oil
• 90g halloumi cheese, sliced into 1/4-inch thick pieces
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 3 cups mixed salad leaves
• 1/3 cup raw, unsalted almonds, chopped

Instructions:

1. Remove the skin from the grapefruit similar to how you would peel an orange. Divide the fruit into two halves using your fingers. Squeeze one half over a bowl to extract the juice for the dressing. Discard the leftover pulp.
2. Peel off the thin skin from each segment of the remaining grapefruit half and remove the flesh. Tear it into small, bite-sized pieces and set them aside.
3. In a pan, gently heat the cumin seeds while stirring until they become aromatic (usually around 1 minute). Transfer the seeds to the bowl containing grapefruit juice. Combine the cumin seeds and grapefruit juice with olive oil, salt, and sugar (or honey) in a jar. Seal the jar with a lid, shake well to mix, and set it aside.
4. Lightly oil the pan and add a few halloumi slices. Fry them on medium heat until they turn golden brown, then flip and cook the other side. Transfer the cooked halloumi to a plate lined with paper towels, then tear it into smaller pieces.
5. Mix mint, cilantro, and assorted salad greens in a bowl. Shake the dressing before pouring half of it over the greens, tossing gently. Add grapefruit pieces, halloumi, and chopped almonds. Finish by drizzling the remaining dressing over the salad.

Summary:

• Calories: 1066 kcal
• Fat: 92 g
• Protein: 27 g
• Carbs: 45 g
• Potassium: 1263 mg
• Magnesium: 209 mg