Pickled Cucumber, Fig, and Halloumi Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 319 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.