Pickled cucumber, fig, and halloumi salad is a special Greek-inspired recipe.
Provided by OneWholesomeMeal
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- 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 319.1 calories, Carbohydrate 17.4 g, Cholesterol 42.5 mg, Fat 23.1 g, Fiber 3 g, Protein 14.7 g, SaturatedFat 9.2 g, Sodium 916.7 mg, Sugar 11.8 g
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