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Pickled Cucumber, Fig, and Halloumi Salad

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A distinctive Greek-inspired dish, the pickled cucumber, fig, and halloumi salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine world cuisine
Servings 4
Calories 319 kcal

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
Keyword Pickled Cucumber, Fig, and Halloumi Salad
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