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A New Year, a New You?
Posted by Alison Baker Monday, 12th January 2015
Your Rangemaster griddle is tailor made to cook with as little fat as possible, so it is great for cooking meat, fish, vegetables and even fruit!
Have you tried Halloumi cheese, if not, give it a go. Halloumi cheese is traditionally made from sheep’s milk; it is a soft curd like cheese that does not contain rennet.
When cooked, this cheese has a firm texture, tastes slightly salty and is ideal to mix with other ingredients like pomegranate, a middle eastern fruit claimed to be effective against heart disease, high blood pressure and some cancers, what better way is there of increasing the nutritional value of your meals?
Griddled Halloumi with Pomegranate and Orange Salad
Delicious served with warmed pitta breads.
250g Halloumi cheese, cut into 8 slices
A little olive oil to brush or oil spray
1 red onion, peeled and finely sliced
Bag of Rocket, mixed salad leaves or watercress
8 cherry tomatoes, halved
The seeds from half a pomegranate
1 orange with the skin and pith removed, cut into segments and each halved
For the dressing:
2 tablespoons lemon juice
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
Lemon wedges to serve
- Heat your griddle on a medium to high heat for 5 minutes.
- Very lightly brush or spray some oil onto each side of the cheese slices.
- If your griddle has ridges, cook the cheese slices on each side on the ridges until they have nice brown markings. If your griddle is smooth, cook the slices until golden.
- Arrange the onions, leaves, tomatoes, pomegranate seeds and orange segments on a serving platter or individual plates.
- Whisk together the dressing ingredients, put the cheese slices on top of the leaves and drizzle the dressing sparingly over the top – remember you can always add but you can’t take away!
- Serve with lemon wedges to squeeze over.
You can ring the changes with this salad and add beetroot cubes, sliced radish, canned and drained lentils, the possibilities are endless!
Try replacing the Halloumi with fresh or canned tuna or salmon.Share