Zucchini Salad with Fried Halloumi
The zucchini salad with cheese provides a quarter of the daily folate requirement, essential for blood formation and developmental growth processes.
Ingredients
- 200 g small unpeeled boiled potatoes (from yesterday; 7 small unpeeled boiled potatoes)
- 300 g small firm zucchini (2 small firm zucchinis)
- Salt
- Pepper
- 2 black olives (pitted)
- 150 g Halloumi (refrigerated shelf)
- 1 tsp Olive oil
- 1 tsp dried thyme
- 3 tbsp white wine vinegar
- 4 tbsp Mediterranean vegetable broth
- 4 slices whole‑grain baguette
Instructions
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1.
Peel the potatoes and dice them into small cubes. Wash, trim, halve the zucchini lengthwise and slice thinly with a mandoline.
-
2.
Combine zucchini and potatoes, season with salt and pepper, and arrange on two plates.
-
3.
Finely chop the olives. Cut the Halloumi cheese diagonally and pat dry.
-
4.
Lightly coat the bottom of a pan with oil, heat it. Fry the cheese for 2 minutes on each side. Sprinkle thyme over it. Place the fried cheese atop the zucchini‑potato mix.
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5.
Add vinegar, broth, and olives to the frying fat, bring to a boil once. Remove from heat, season the vinaigrette with salt and pepper, and drizzle over the potato‑zucchini mixture. Serve with bread.
