Pickled Cucumber, Fig, and Halloumi Salad

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
• 0.5 teaspoon red chile flakes
• 0.5 teaspoon salt
• 0.5 cup blanched hazelnuts
• 8 ounces halloumi cheese
• 2 tablespoons chopped fresh mint
• 3 medium (blank)s fresh figs, chopped

Steps

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.
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.
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.
4. Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.