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689g CO2 (-57%1)
Halloumi, a beautifully textured and flavourful cheese originating in the Mediterannean, can be easily grilled or roasted, and makes an attractive centre of any meal. Here we combine the savory halloumi with a sweet and sour tomato peach summer salsa. However, with a CO2 production of 689g and halloumi providing more than 75% of that number due to the high milk demand for cheese production, this meal serves as a reminder that these delicious cheeses should only be consumed in moderate quantities.
|2 Large (~260g)||Tomatoes|
|2 Tbsp (30ml)||Canola Oil|
|2Tbsp (30ml)||White Vinegar|
|10g||Mint leaves, fresh|
|To Taste||Salt & Pepper|
Percent Daily Value (DV)
1. Bring 1 litre of water to a boil. Add the barley and 1/2 tablespoon salt and simmer (uncovered) for 35-40 minutes over medium heat until cooked to an al dente texture, adding additional water if necessary. Drain all excess water when cooked.
2. As the barley cooks, finely dice tomatoes, cucumber, zucchini and peaches and place in a bowl. Toss with 1.5 tablespoons canola oil, balsamic vinegar and chopped peppermint, and season with salt and pepper.
3. Slice Halloumi lengthwise into 2 pieces and brush with remaining canola oil. Grill or fry for 5 minutes at medium to high heat on both sides until golden brown.
4. Arrange the rolled barley on a plate with tomato-peach salsa and top with a slice of halloumi, and serve.