Ripe'S Cucumber Halloumi Salad With Licorice Notes – a delicious recipe with fennel seeds, Halloumi cheese, extra-virgin olive oil, sherry vinegar, garlic, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.
2
Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.
3
Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.
4
Toss gently to coat. Adjust seasonings to taste, and serve immediately.
455
kcal
Calories
37
g
Fat
5
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons fennel seeds, 4 (1/2-inch-thick) slices Halloumi cheese, blotted dry, 1 tablespoon extra-virgin olive oil, 2 teaspoons sherry vinegar, and more.
Yes, Ripe'S Cucumber Halloumi Salad With Licorice Notes falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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