Low-Carb Curry Marinated Halloumi

I’ve only recently started marinating my halloumi, and found that it absorbs flavours well making it easy to mix up the flavour profile for something a bit different.

One of my favorite marinades is a simple curry spice. I just use a store bought one, mixed with a little olive oil to make a paste, and then brushed onto the halloumi. I usually marinate my halloumi the night before, but it works fine even with a shorter amount of time in the fridge.

This keto dinner recipe makes a great mid week meal when served alongside steamed or roasted veggies. It will serve two as a main dish or up to four served as appetisers.

You'll need just a few ingredients to make this vegetarian keto dinner option. You won't need any salt as halloumi is naturally salty.

Step-by-step

1. Slice the halloumi into about eight 1 ¹/₄ cm (¹/₂ inch) slices. Mix the olive oil and spice mix together to form a paste. Brush both sides of each halloumi slice with the paste.

2. Place in the fridge to marinate at least 15 minutes, but preferably a few hours.

   

3. Add the butter/ghee/oil to a large frypan and heat over medium heat.

4. Add the halloumi and cook 3-4 minutes on each side until browned.

   

5. Remove and serve immediately. If eaten as a main dish, serve alongside steamed or roasted vegetables. Halloumi should always be eaten warm. You can store these in the fridge for up to 3 days and reheat before serving.

   

Recipe

Low-Carb Curry Marinated Halloumi

★★★★★4.8 (4 ratings)

Fried Halloumi cheese marinated in curry spices is the perfect vegetarian dinner option. It's a simple ...

Hands on

15m

Overall

30m

Servings

2

2.6 g

Net carbs

25.3 g

Protein

55 g

Fat

605

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

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Ingredients makes 2 servings

• 250 g halloumi (8.8 oz)
• 2 tsp curry spice mix
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp ghee or butter, or more olive oil (15 ml)
• Optional: fresh herbs such as cilantro to serve

Instructions

1. Slice the halloumi into about eight 1 ¹/₄ cm (¹/₂ inch) slices. Mix the olive oil and spice mix together to form a paste. Brush both sides of each halloumi slice with the paste.

2. Place in the fridge to marinate at least 15 minutes, but preferably a few hours.

3. Add the butter/ghee/oil to a large frypan and heat over medium heat.

4. Add the halloumi and cook 3-4 minutes on each side until browned.

5. Remove and serve immediately. If eaten as a main dish, serve alongside steamed or roasted vegetables. Halloumi should always be eaten warm. You can store these in the fridge for up to 3 days and reheat before serving.

Nutrition per serving, 4 sticks

Carbs 2%Protein 17%Fat 81% of calories

Net carbs

2.6 g

Total carbs

3.6 g

Fiber

1.1 g

Sugars

0.1 g

Protein

25.3 g

Fat

55 g

Saturated fat

27.6 g

Calories

605 kcal

Sodium

1,502 mg · 65.3% RDA

Magnesium

65 mg · 16.3% RDA

Potassium

113 mg · 5.64% EMR

Nutrition by ingredient

Per 4 sticks	Net carbs	Protein	Fat	kcal
Halloumi (Cypriot cheese)	2.5 g	25 g	33.8 g	411
Curry powder, spices	0.1 g	0.3 g	0.3 g	7
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Ghee	0 g	0 g	7.5 g	68
Total	2.6 g	25.3 g	55 g	605

Serving size 4 sticks

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Shellfish free
• Pescatarian
• Low FODMAP
• Vegetarian