Halloumi Cheese with Tomato Blueberry Salad

Photo courtesy of the Wild Blueberry Association

Blueberries offer a potent array of weaponry against a long list of ills including heart disease and stroke, diabetes and cognitive decline. Scientists are now discovering the compounds and  mechanisms at work which defend against disease.  These berries not only protect endothelial function and boost insulin sensitivity but also act as a prebiotic and can defend against the spread of breast cancer cells.

Look for berries frozen without sugar in the freezer case at your supermarket. Keep them on hand for both sweet and savoury offerings right through the day.

This recipe is adapted from the Wild Blueberry Association of North America.

Enjoy!

Halloumi Cheese with Tomato Blueberry Salad

Serves 4

1/2 cups frozen Wild Blueberries
1 cucumber
3 ripe tomatoes
1/2 red onion
1/2 cup chopped fresh parsley
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp pepper
6 ounces Halloumi cheese

Peel cucumber and cut into quarters lengthwise. Scoop out the core and cut into cubes. Wash tomatoes, cut into quarters, remove seeds, and finely chop up the tomato flesh. Peel onion and finely chop. Wash parsley and shake dry. Pick leaves from the stems and finely chop.

Mix all ingredients with 4 tablespoons olive oil and vinegar mix. Add Wild Blueberries. Season with salt and pepper.
Cut Halloumi cheese into triangles. Heat 1 non-stick frying pan and add Halloumi. You don’t need to add fat to pan or flour the cheese. It will brown nicely in about two minutes per side.

To serve, place chopped vegetable salad on plate and top with hot Halloumi. Garnish with more parsley if desired.

Nutrition information per serving
•    Calories:  270
•    Protein: 9 grams
•    Fat: 21 grams
•    Saturated fat: 7  gram
•    Carbohydrate: 14  grams
•    Dietary fibre: 4  grams
•    Sodium: 330  milligrams

Do you use frozen blueberries? What’s your favourite way? Please share in the comment section below.