mediterranean cucumber salad

  • 1 teaspoon extra virgin olive oil
  • 250g haloumi, cut into 4 pieces 
  • 4 Lebanese cucumbers, cut into spirals+ 
  • 400g cherry tomatoes, halved and quartered 
  • 1 cup (160g) pitted Kalamata olives, halved 
  • 1 cup basil leaves 
  • cracked black pepper, for sprinkling 

cucumber, cashew and
basil dressing 

  • 1 Lebanese cucumber, roughly chopped 
  • ½ cup basil leaves 
  • ½ cup (75g) roasted cashews 
  • ¼ cup chopped oregano leaves 
  • 2 tablespoons chopped chives 
  • 1 tablespoon extra virgin olive oil 
  • ¼ cup (60ml) water
  1. To make the cucumber, cashew and basil dressing, place the cucumber, basil, cashews, oregano, chives, oil and water in a small food processor and process until smooth. Set aside.
  2. Heat the oil in a large non-stick frying pan over medium heat. Cook the haloumi for 2 minutes each side or until golden.
  3. Tear the haloumi into small pieces and place in a large bowl with the cucumber, tomato, olive, basil and dressing, and toss to combine. 
  4. Divide between serving bowls and sprinkle with pepper to serve.  Serves 4.

+ We’ve used a spiraliser tool to cut our cucumbers – they are available from kitchenware and homewares stores. If you don’t have one, you can shred the cucumber with a peeler instead. 

RATE THIS RECIPE:
Reader ratings (4.75) 432175
Kate Grandison

Can someone recommend a good brand for a hand held spiraliser - there appear to be lots on the market but many do not get a good review.

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