Shawarma Halloumi Slaw
A fresh and crunchy cabbage and carrot slaw with coriander, lemon and creamy yoghurt, served with warm shawarma-spiced halloumi. A quick vegetarian dish that combines crisp vegetables, salty cheese and aromatic Middle Eastern-inspired spices.
Equipment
- Bowl, large
- grater
- Knife
Ingredients
- 150 g red cabbage finely shredded
- 1 carrot coarsely grated
- Juice of ½ lemon
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- ½ small clove garlic finely grated
- 150 ml natural yoghurt
- Small bunch coriander roughly chopped
- 225 g halloumi sliced
- 1 tablespoon shawarma spice mix
- Hot sauce for serving
Instructions
- To make the slaw, combine the shredded cabbage and grated carrot in a large bowl. Stir through the lemon juice and garlic, then season with sea salt flakes and freshly ground black pepper.
- Add the natural yoghurt and roughly chopped coriander. Stir thoroughly until the vegetables are evenly coated.
- Preheat the air fryer to 180°C.
- Coat the halloumi slices with the shawarma spice mix.
- Arrange the halloumi in a single layer in the air fryer basket and cook for about 8 minutes, turning halfway through, until golden.
- Spread the hummus over the slaw and add the spiced halloumi. Drizzle with yoghurt or hot sauce and scatter with coriander leaves to serve.
Notes & Wine Advice
Serving Suggestions
Serve the slaw while the halloumi is still warm and golden. It works well as a light Lunch or alongside other Vegetables as part of a larger meal.Recipe Notes
Slice the cabbage as finely as possible so it combines easily with the grated carrot and yoghurt dressing. Halloumi is naturally salty, so use additional sea salt sparingly. Cook the halloumi immediately before serving. It has its best texture when hot and becomes considerably firmer as it cools.Variations
Add extra shredded vegetables to the slaw or increase the amount of lemon juice for a sharper dressing. For additional heat, drizzle generously with hot sauce. Fresh mint can also be used alongside the coriander.Storage and Reheating
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. Keep leftover halloumi separately and reheat it briefly in the Airfryer before serving. The dressed cabbage may soften slightly during storage.Wine Advice
A crisp Sauvignon Blanc works well with the lemon, coriander and salty halloumi. A dry Riesling is another good match, particularly when serving the dish with plenty of hot sauce.Nutrition values
Serving: 180 gr | Calories: 245 kcal | Carbohydrates: 11 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 10 g | Sodium: 780 mg | Sugar: 7 g