Halloumi, Peach and Cucumber Spoon Salad
3 to 4 servings
A warm and cool salad of fried halloumi and toasted almonds tossed with fresh peaches, cucumber, and herbs in a lime vinaigrette.
| 2 tablespoons extra-virgin olive oil (for frying) | Fry halloumi & almonds, 3–5 min + 1–2 min | Transfer to bowl, toss with remaining ingredients |
| 1 (8- to 9-ounce / 225–255 g) package halloumi, cut into ½-inch cubes and patted dry | ||
| 30 g sliced almonds | ||
| 3 Persian or mini seedless cucumbers, cut into ¼-inch pieces | ||
| 2 firm, ripe yellow peaches, cut into ¼-inch pieces | ||
| ½ red onion, finely chopped | ||
| 60 ml lime juice (from about 2 limes) | ||
| 3 tablespoons extra-virgin olive oil (for dressing) | ||
| Salt and black pepper | ||
| Handful of cilantro, mint or basil leaves, torn |
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