Halloumi Salad
Fried halloumi on a crisp salad with tomato and cucumber – a warm-cold contrast that makes you happy.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 8 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Halloumi250 g
- Tomato2 piece
- Cucumber1 piece
- Rocket100 g
- Olive oil3 tbsp
- Lemon0.5 piece
- Salt
Preparation
- 1
Slice the halloumi and fry the slices in the pan for about 2 min per side until golden. (8 min)
- 2
Dice the tomato and cucumber and put them in a bowl with the rocket.
- 3
Mix the olive oil and lemon juice into a dressing and toss it through the salad.
- 4
Lay the warm halloumi on top and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato, Cucumber, and Rocket are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 4 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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