How to Make Pickled Cucumber, Fig, and Halloumi Salad - A Step-by-Step Guide

Salads are a great way to incorporate fresh, vibrant ingredients into your meals, and this recipe for pickled cucumber, fig, and halloumi salad is no exception. This salad is a perfect combination of sweet and savory flavors, and the pickled cucumber adds a refreshing and tangy kick that elevates the dish to new heights.

One of the key ingredients in this salad is the pickled cucumber, which provides a bright and crunchy element to contrast with the creamy halloumi and sweet figs. The...

Read more

Ingredients

  • 1 medium cucumber
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon red chile flakes
  • ½ teaspoon salt
  • ½ cup blanched hazelnuts
  • 8 ounces halloumi cheese
  • 2 tablespoons chopped fresh mint
  • 3 fresh figs, chopped

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    319 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 43mg
    • Sodium: 917mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 15g
    • Vitamin C: 3mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 266mg