Mediterranean Cucumber Salad

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (335.6 g)
  • Calories 413
  • Total Fat - 31.2 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 35 mg
  • Sodium - 1203.3 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 5.4 g
  • Protein - 22 g
  • Calcium - 637.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 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 and then set aside.

Step 2

Heat the oil in a large non-stick frying pan over medium heat and cook the haloumi for 2 minutes each side or until golden.

Step 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.

Step 4

Divide between serving bowls and sprinkle with pepper to serve.

Tips & Variations


  • TIP - 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.

Related