Halloumi Salad
Pickled Halloumi, Cucumber, Couscous Salad
PREP 10 MIN | COOK 20 MIN | SERVES 4
SALAD:
4 persian cucumbers, diced
⅓ cup tender herbs (dill, parsley, mint), finely chopped
12 oz halloumi cheese, cut into ½ inch cubes
¾ cup toasted walnuts, chopped
1 cup israeli couscous, uncooked
4 tbsp Masseria Organic Extra Virgin Olive Oil
½ lemon Salt and pepper to taste
QUICK PICKLED ONIONS:
1 red onion, thinly sliced
¼ cup red wine vinegar
¼ cup apple cider vinegar
1 tbsp sugar
1 tsp salt
½ cup hot water
DIRECTIONS:
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In a glass jar, combine pickled onion ingredients and let sit for at least 20 minutes before using
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In a saucepan, heat 1 tbsp Masseria. Add 1 cup of Israeli couscous and toast for 2-3 minutes until lightly golden. Add 1½ cup water and a pinch of salt and bring to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes until tender and water is absorbed then set aside.
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In a non-stick pan over medium heat, add 1 tbsp Masseria. Add the halloumi cubes and cook for 1 minute on each side until golden and crisp.
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In a bowl, toss couscous, halloumi, walnuts, cucumber, pickled onions, herbs, 1-2 tbsp Masseria, and fresh lemon juice. Taste and adjust salt and pepper seasoning. Serve warm, cold, or at room temperature.
