Pickled Cucumber, Fig, and Halloumi Salad
A distinctive Greek-inspired dish, the pickled cucumber, fig, and halloumi salad.
Ingredients
- 1 medium cucumber
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon honey
- ½ teaspoon red chile flakes
- ½ teaspoon salt
- ½ cup blanched hazelnuts
- 8 ounces halloumi cheese
- 2 tablespoons chopped fresh mint
- 3 fresh figs, chopped
Instructions
- Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
- While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
- Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
- Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.
Nutrition
Calories: 319kcalCarbohydrates: 17gProtein: 15gFat: 23gSaturated Fat: 9gCholesterol: 43mgSodium: 917mgPotassium: 266mgFiber: 3gSugar: 12gVitamin C: 3mgCalcium: 45mgIron: 1mg
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