Main Courses

Halloumi, Peach and Cucumber Spoon Salad

3 to 4 servings. Prep 15 min. Cook 10 min. Adapted from Ali Slagle: https://cooking.nytimes.com/recipes/782410878-halloumi-peach-and-cucumber-spoon-salad?unlocked_article_code=1.1VA.cjCK.OmTcwP7o-sM5&smid=share-url

Ingredients

Makes 3 servings

• 5 tablespoons extra-virgin olive oil, divided
• 1 (8- to 9-ounce) package halloumi, cut into ½-inch cubes and patted dry
• ¼ cup sliced almonds
• 3 Persian or mini seedless cucumbers, cut into ¼-inch pieces
• 2 firm, ripe yellow peaches, cut into ¼-inch pieces
• ½ red onion, finely chopped
• ¼ cup lime juice (from about 2 limes)
• Salt and black pepper
• Handful of cilantro, mint or basil leaves, torn

Method

1. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add the halloumi and cook, stirring occasionally, until golden-brown all over, 3 to 5 minutes. Add the almonds and stir until golden, 1 to 2 minutes.
2. Transfer the halloumi and almonds to a large bowl. Add the cucumbers, peaches, onion, lime juice, the remaining 3 tablespoons oil and big pinches of salt and pepper. Stir to combine, taste for salt, then top with the herbs. Serve right away.

Book a class