Salad with fried halloumi
A light vegetable salad with an original addition: fried halloumi cheese.
Ingredients · Servings 6–8
- 250 g halloumi
- 200 g tomatoes
- 200 g cucumbers
- 200 g bell pepper
- 200 g green salad
- 50 g of mixed salad seeds
- 50 ml vegetable oil
- 30 g mustard
- 20 ml vinegar 6-9%
- salt
- pepper
Method
- Chop the tomatoes.
- Cut the cucumbers.
- Remove seeds from the pepper and chop.
- Mix oil and vinegar.
- Add mustard.
- Add salt and pepper. Stir.
- Mix tomatoes, cucumbers, peppers, lettuce.
- Add the seed mixture.
- Mix.
- Add dressing. Stir.
- Cut the cheese into slices about 1–1.5 cm thick.
- Heat a frying pan. Grease with oil. Add the cheese. Fry for 2 minutes on one side.
- Turn over. Fry on the other side (about 2 minutes).
- Place the salad on plates.
- Place cheese on the salad.
Very tasty. Serve the salad immediately, while the cheese is warm.
Instead of halloumi, you can use Adyghe cheese or thick suluguni.
The specified amount of ingredients makes 6–8 servings.
- 50 g of mixed salad seeds (I have pumpkin seeds, sunflower seeds, flax, and sesame)
refueling:
- 30 g mustard (grains or paste)
Bon appetit!
