Description
Pan-seared golden halloumi cheese contrasts with refreshingly crisp cucumbers, tomatoes, and brininess from Kalamata olives in this high-protein, nutrient-packed salad. Perfect for a light lunch or vibrant dinner.
Ingredients
250g halloumi cheese (8.8 oz), 2 medium cucumbers (sliced), 4-5 cherry tomatoes (halved), 1/2 cup Kalamata olives, 1 red bell pepper (grilled and sliced), 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1 tsp salt (adjust to taste), 1 tbsp chopped fresh parsley
Instructions
Heat 1 tbsp olive oil in a skillet over medium-high. Sear halloumi slices in batches until golden and crispy (3-4 minutes per side). Remove and set aside.
In a large bowl, combine cucumbers, cherry tomatoes, bell pepper, olives, and remaining olive oil. Toss gently.
Whisk lemon juice, oregano, salt, and parsley into dressing. Pour over salad.
Top with crispy halloumi. Serve immediately or refrigerate until serving for crunch.
Notes
Use a cast-iron skillet for optimal heat retention. Add arugula or watercress for extra greens. Store leftovers in an airtight container (crispness decreases after 24 hours). Substitute vegan halloumi for a plant-based version.