Israeli Salad with Halloumi
A quick, refreshing salad inspired by A Line In the Sand.
Halloumi and Israeli Salad (serves 2 – 3)
1/2 red onion, finely diced
1/3 cucumber, finely diced
1 yellow pepper, finely diced
3 salad tomatoes, finely diced
1 lemon zest, + 2 tsp juice
4 tbsp extra virgin olive oil
1 tsp dried parsley
1 pack of Halloumi
- Rinse the brown rice and add to boiling water. Cook for 20 minutes, in the meantime …
- Thickly slice the Halloumi and heat a griddle or frying pan with a splash of oil. Hold the back of your hand a comfortable and safe distance in the air above your pan to check the temperature. Once you can strongly feel the heat on the back of your hand (but not to the point where it is uncomfortable) add the cheese slices. Carefully turn over after 5 minutes or a crispy golden brown and cook the other side and remove from the pan.
- In a large mixing bowl combine all the other ingredients including the 4 tbsp of extra virgin olive oil and lemon juice. Stir well and add plenty of ground pepper.
- Spoon the rice onto one half of a smaller plate. Fill the other side with your salad and carefully balance the halloumi in the middle of the pile.