Pickled Cucumber Fig And Halloumi Salad Recipes

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD

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.

QUICK PICKLED CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

PICKLED CUCUMBER, FIGS & HALLOUMI SALAD

Steps:

• Cut cucumber into chunky half-moons, scrape out the core and set aside
• In a medium sized bowl add vinegar, honey, chilli flakes and salt, mix well and add cucumber to it and set aside to pickle for 10-15minutes
• Chop the figs into chunky cubes
• Blanch the hazelnuts and then toast them in a dry pan and set aside
• Once the hazelnuts have cooled off, chop them coarsely along with mint leaves and set aside
• Slice the cheese into approximately 1cm this slices and shallow fry in a non stick pan until both sides are crisp
• Mix all ingredients except figs and halloumi together and drizzle the remainder of the vinegary dressing on top
• Then add the halloumi and figs and enjoy

SPICED HONEY-GLAZED HALLOUMI & FIG SALAD

Steps:

• Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
• Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.