Pickled Cucumber, Fig, and Halloumi Salad
Pickled cucumber, fig, and halloumi salad is a special Greek-inspired recipe.
- Serves: 4 persons
- 1medium cucumber
- 1½ tablespoons white wine vinegar
- 1tablespoon honey
- ½teaspoon red chile flakes
- ½teaspoon salt
- ½cup blanched hazelnuts
- 8ounces halloumi cheese
- 2tablespoons chopped fresh mint
- 3medium (blank)s fresh figs, chopped
Step 1Cut 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 2While 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 3Slice 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 4Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.