Mediterranean Cucumber Salad

by Donna Hay

Ingredients

1 TEASPOON EXTRA VIRGIN OLIVE OIL
250G HALLOUMI, CUT INTO 4 PIECES
2 SMALL CUCUMBERS, CUT INTO SPIRALS+
200G CHERRY TOMATOES, HALVED AND QUARTERED
1 CUP (160G) PITTED KALAMATA OLIVES, HALVED
1 CUP BASIL LEAVES
CRACKED BLACK PEPPER, FOR SPRINKLING

FOR THE DRESSING - CUCUMBER, CASHEW AND
BASIL DRESSING

1 LEBANESE CUCUMBER, ROUGHLY CHOPPED
½ CUP BASIL LEAVES
½ CUP (75G) ROASTED CASHEWS
¼ CUP CHOPPED OREGANO LEAVES
2 TABLESPOONS CHOPPED CHIVES
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
¼ CUP (60ML) WATER

Directions

To make the cucumber, cashew and basil dressing, place the cucumber, basil, cashews, oregano, chives, oil and water in a small food processor and process until smooth. Set aside. Heat the oil in a large non-stick frying pan over medium heat. Cook the halloumi for 2 minutes each side or until golden. Tear the halloumi into small pieces and place in a large bowl with the cucumber, tomato, olive, basil and dressing, and toss to combine. Divide between serving bowls and sprinkle with pepper to serve. Serves 4. + We’ve used a spiraliser tool to cut our cucumbers – they are available from kitchenware and homewares stores. If you don’t have one, you can shred the cucumber with a peeler instead.

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