International
Fried halloumi with pimiento de padron and kohlrabi slaw
This page uses a neutral recipe image when an owned photo is not in use.
International
SwedenFried halloumi with pimiento de padron and kohlrabi slaw
A salty halloumi needs to be balanced with slightly milder and round flavors. Here you make a kohlrabi slaw where kohlrabi, radishes and chives are tossed in mayonnaise, as well as fried delicious pimiento de padron. Eat together with fluffy rice, and let the food silence your mouth...
Ingredients
Pull out and measure what you need before you start cooking.
- 4 port rice
- 1 kohlrabi
- 220 g radishes
- 1/2 pack of fresh chives (each 20 g)
- 1 1/2 dl mayonnaise
- salt
- pepper
- 400 g halloumi or Swedish grilled cheese
- 250 g pimiento de padron
- 1/2 tbsp oil
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Cook the rice according to the instructions on the package.
- 2
Kohlrabi Slaw: Peel and slice or coarsely grate kohlrabi.
- 3
Trim and slice the radishes and thinly slice the chives.
- 4
Mix the kohlrabi, radishes and chives with the mayonnaise and season with salt and pepper.
- 5
Cut the halloumi into pieces.
- 6
Roast the pimientos in a hot frying pan in half the oil until they become soft.
- 7
Put them on a plate and then fry the halloumi in the rest of the oil.
- 8
Serve pimiento and halloumi with kohlrabi slaw and rice.
Serving profile
At a glance
10 ingredients and 8 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
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Image source: View original
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