About
This light summer salad is packed with juicy tomatoes and cool cucumber, refreshing mint and parsley and topped with golden fried halloumi.
This makes a great vegetarian lunch option!
Ingredients
- 4 ½ ounce haloumi cheese by papouis
- 2 small – 2 2/5" diameter tomato raw (includes cherry, grape, roma)
- 2 tablespoon peppermint, fresh
- 1 ½ tablespoon, whole pieces pine nuts
- 1 ½ cup cucumber
- 1 tablespoon parsley, fresh
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon maple flavored syrup by lakanto
- ½ small red onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the halloumi into two even strips. Arrange in a dry skillet over a medium/high heat and cook for a few minutes each side until golden.
- Whilst the halloumi is cooking, dice the cucumber and tomatoes and thinly slice the onion. Add to a large serving bowl. Roughly chop the mint and parsley and add to the bowl. Season with a little salt and pepper and toss to combine.
- Set the halloumi aside and add the pine nuts to the dry skillet. Toast over a low/medium heat for 2-3 minutes until lightly golden all over.
- Add the olive oil, lemon juice and lakanto to a small bowl and stir to combine.
- Top the salad with the halloumi, pine nuts and drizzle with the dressing to serve.
Nutrition Facts
- Servings: 2
- Calories: 347.2kcal/1452.6kJ (per serving)
- Fat: 27.3g (per serving)
- Carbs: 11.8g (per serving)
- Protein: 17.2g (per serving)
