Pickled Cucumber, Fig, and Halloumi Salad
Description
Creamy halloumi cheese is a lovely contrast to pickled cucumbers and sweet figs in this Greek-inspired salad that's ready in under 30 minutes.
Ingredients
•
1 medium cucumber
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1 1/2 tablespoons white wine vinegar
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1 tablespoon honey
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1/2 teaspoon red chile flakes
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1/2 teaspoon salt
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1/2 cup blanched hazelnuts
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8 ounces halloumi cheese
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2 tablespoons chopped fresh mint
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3 fresh figs, chopped
Directions
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.