Pickled cucumber, fig, and halloumi salad is a special Greek-inspired recipe.
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 319 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat9g | 46% |
Cholesterol43mg | 14% |
Sodium917mg | 40% |
Total Carbohydrate17g | 6% |
Dietary Fiber3g | 11% |
Total Sugars12g | |
Protein15g | |
Vitamin C3mg | 17% |
Calcium45mg | 3% |
Iron1mg | 5% |
Potassium266mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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