Mediterranean Cucumber Salad
Recipe: #34430
March 01, 2020
Categories: Salads, Vegetable Salad, Cheese, Cashew Nut, Cucumber, Mediterranean, Diabetic, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
- 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.