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SOMETHING SIMPLE: Pan-Fried Halloumi With Cucumber Salad
Halloumi is a semihard cheese that can be grilled or fried without melting, creating a crispy outer layer and a soft, chewy center. This flavorful recipe takes less than 30 minutes to make.
- 1 8.8-oz. package halloumi cheese
- 3 tbs. extra-virgin olive oil, divided
- ½ tsp. sea salt, divided
- ⅛ tsp. red-pepper flakes
- Juice from 1 lime
- ¼ medium red onion, diced
- 3 Persian cucumbers (or cucumber of choice), peeled and diced
- 2 medium tomatoes, cored and diced
- 2 tbs. finely chopped flat-leaf parsley
- ⅛ tsp. freshly ground black pepper
Slice the halloumi into 1/3-inch-thick slabs and gently pat dry with a paper towel.
Preheat a skillet over medium-high heat and add 1 tablespoon of the oil. When the oil is hot, fry the halloumi slabs for three to four minutes on each side, or until golden and crispy. Remove from the skillet and season with ¼ teaspoon of the salt and the red-pepper flakes.
In a large bowl, combine the lime juice, red onion, cucumbers, tomatoes, parsley, remaining olive oil, remaining sea salt, and black pepper. Stir to combine.
Serve the halloumi over cooked grains, if desired, and the cucumber salad.
This recipe is part of our Something Simple department, which features one-pot, 30-minutes-or-less, or 10-ingredients-or-less recipes that make it easier to eat healthy in a pinch.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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