A particular recipe with a Greek influence is a salad of pickled cucumber, figs, and halloumi.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 Facts
| Calories | 319 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 9 g |
| Sodium | 917 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious