Ingredients
- 1 teaspoon olive oil (extra virgin)
- 250 grams haloumi cheese (cut into 4 pieces)
- 1 kg cucumbers (4 Lebanese cucumbers, cut into spirals, see tips)
- 400 grams cherry tomatoes (halved and quartered )
- 160 grams pitted Kalamata olives (halved, 1 cup)
- 1 cup basil leaves
- Cracked black pepper, for sprinkling
- FOR CUCUMBER, CASHEW & BASIL DRESSING
- 1 cucumber (Lebanese, roughly chopped)
- 1/2 cup basil leaves
- 75 grams cashew nuts (roasted, 1/2 cup roasted)
- 1/4 cup chopped oregano leaves
- 2 tablespoons chopped chives
- 1 tablespoon oil (extra virgin)
- 1/4 cup water (60 ml)
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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