Salad with halloumi and apricot
Salad with halloumi cheese, apricots and almonds is my suggestion today for a simple salad, which combines both sweet and salty flavours. The salad owes its sweet taste to fresh apricots, while the salty taste comes from halloumi cheese. Halloumi cheese works fantastically in this type of salad and can be composed with a whole bunch of fruits. Before adding halloumi to the salad, it should be baked, fried or grilled, because that’s when this cheese tastes best. In this salad, I use cheese that I fry in a pan, but I do not use any fat for doing so, because the pan has a thick bottom that prevents the cheese from sticking.
This sweet and salty salad takes less than 15 minutes to prepare, so it is very quick to make and you can eat it right away. This salad is delicious for lunch and also served as a snack. It will certainly delight with the taste of all fans of this type of dish, i.e. those that combine fresh fruit and dairy.
I encourage you to try the following recipe for halloumi and apricot salad and please enjoy.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for salad with halloumi and apricot.
- 80 g salad mix
- 4 apricots
- 180 g halloumi cheese
- 2 tablespoons of almonds
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon of honey or agave syrup
- a pinch of Himalayan salt
How to make salad with halloumi and apricot.
Cut the halloumi cheese into about one-centimetre-thick slices, place in a heated, thick-bottomed pan and fry on both sides over a medium heat until the cheese is golden-browned – about 6-7 minutes. Remove the fried cheese to a plate and leave it to cool down.
Cut each washed and pat-dried apricot in half, remove the pit and then cut each half of the fruit in half as well. Mix the salt, lemon juice, olive oil and agave syrup in a bowl. On a larger plate, spread the salad mix, then arrange the apricot pieces, fried cheese and almonds. Pour the dressing from the bowl over it.
Good to know when making salad with halloumi and apricot.
I fry the cheese in a pan with a thick bottom, so I don’t use any fat for frying, as it is completely unnecessary in this type of pan.
In this recipe I use almonds with their skin on. You can replace them with peeled almonds, blanched almonds or roasted almonds.
For this salad, I use a salad mix that includes lettuce leaves, beet leaves, spinach, and arugula.
Do you like salads with halloumi? If so, try our recipe for Grilled halloumi with peppers.
