Lunch
Halloumi, cucumber and olive salad
Pan-fried halloumi on a fresh Greek salad
- Ready in 12 min
- 482 kcal
Suits: Balanced, Low-carb, Keto, Vegetarian
Per serving
- kcal
- 482
- Protein
- 27 g
- Carbs
- 7 g
- Fat
- 39 g
Ingredients
- 100 g halloumi
- 120 g cucumber
- 70 g lettuce
- 45 g olives
- 50 g cherry tomatoes
- 15 g red onion
- 10 ml olive oil
Method
- Chop the lettuce, slice the cucumber, halve the cherry tomatoes and thinly slice the red onion. Arrange on plates with the olives.
- Cut the halloumi into 1cm slices and pat dry.
- Heat a dry non-stick frying pan over a medium-high heat and fry the halloumi for 1–2 minutes on each side until golden brown.
- Lay the hot halloumi on the salad, drizzle with the olive oil, season with black pepper and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens