Greek salad with mint and fried halloumi

Name: Greek salad with mint and fried halloumi
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 1 cucumber, peeled and cut into chunks; 4 plum tomatoes, cut into chunks; 100g kalamata olives; 1 red onion, very thinly sliced; ½ tsp dried oregano; Small bunch of fresh mint, chopped; Juice of ½ lime, plus wedges to serve; 2 tbsp olive oil; 200g halloumi, cut into 8 slices; Plain flour for dusting

Easy
June 2011

Easy
June 2011

Serves 4
Takes 20 min to make

This Greek salad recipe from Silvana Franco is bound to be a hit whether you’re a veggie or not.

Vegetarian recipes

Nutrition: per serving

Calories: 298kcals
Fat: 22.9g (9.9 saturated)
Protein: 12.5g
Carbohydrates: 15.5g (5.9g sugar)
Fibre: 3.9
Salt: 1.7g

Nutrition: per serving

Calories: 298kcals
Fat: 22.9g (9.9 saturated)
Protein: 12.5g
Carbohydrates: 15.5g (5.9g sugar)
Fibre: 3.9
Salt: 1.7g

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Ingredients

1 cucumber, peeled and cut into chunks
4 plum tomatoes, cut into chunks
100g kalamata olives
1 red onion, very thinly sliced
½ tsp dried oregano
Small bunch of fresh mint, chopped
Juice of ½ lime, plus wedges to serve
2 tbsp olive oil
200g halloumi, cut into 8 slices
Plain flour for dusting

1 cucumber, peeled and cut into chunks
4 plum tomatoes, cut into chunks
100g kalamata olives
1 red onion, very thinly sliced
½ tsp dried oregano
Small bunch of fresh mint, chopped
Juice of ½ lime, plus wedges to serve
2 tbsp olive oil
200g halloumi, cut into 8 slices
Plain flour for dusting

Method

In a bowl, toss together the cucumber, tomatoes, olives, onion, oregano, fresh mint, lime juice and 1 tbsp of the olive oil, then season well. The salad can now be covered and chilled until ready to serve.
Divide the salad among plates. Heat the remaining oil in a non-stick frying pan over a medium-high heat.
Dust the halloumi slices lightly with flour, shake off any excess, then fry for a couple of minutes on each side until golden. Serve immediately, with the salad.

Method

In a bowl, toss together the cucumber, tomatoes, olives, onion, oregano, fresh mint, lime juice and 1 tbsp of the olive oil, then season well. The salad can now be covered and chilled until ready to serve.
Divide the salad among plates. Heat the remaining oil in a non-stick frying pan over a medium-high heat.
Dust the halloumi slices lightly with flour, shake off any excess, then fry for a couple of minutes on each side until golden. Serve immediately, with the salad.

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Janice Docherty says:
14th Jul 2015 at 12:20 pm
this salad looks amazing, I would love to be able to whip this up without a 2nd thought.
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