Mediterranean Salad with Hummus and Fried Halloumi
Mixed greens with hummus, cherry tomatoes, cucumbers and fried halloumi cheese.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 480 g /2 cups chickpeas (canned )
- 3 tsp cumin
- 2 cloves garlic
- 60 ml / 1/4 cup water
- 1/2 tsp salt
- 1 lemon (juice only)
- 60 ml / 1/4 cup tahini
- 60 ml / 1/4 cup olive oil (extra virgin)
- 230 g /8 oz Halloumi cheese (sliced into 8 slices)
- 60 g /2 cups mixed salad leaves
- 168 g /1 cup chargrilled artichokes (from a deli)
- 150 g /1 cup cherry tomatoes (a mix of red and yellow, halved)
- 45 g / 1/4 cup Kalamata olives
- 4-5 Kirby cucumbers (sliced)
- 2-3 radishes (sliced thinly, optional )
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp whole grain mustard (or Dijon mustard)
- 1 clove garlic (minced)
- 120 ml / 1/2 cup olive oil (extra virgin)
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- 1
All all ingredients to the food processor and blend until smooth. Add more salt if needed.
- 2
Slice the halloumi into 1/4 inch slices and fry on a non-stick frying pan over medium heat until golden on both sides. Set aside.
- 3
In a large bowl combine all salad ingredients.
- 4
In a mason jar combine all ingredients, put the lid on and shake vigorously until well combined.
- 5
Drizzle half of the dressing over the salad and reserve the rest for another use. Gently toss the salad with salad tongs until it's coated with the dressing.
- 6
Divide evenly among plates or bowls and top with hummus and fried halloumi. Or serve on a giant platter and let everyone help themselves.