Middle Eastern and Arabic influence on Mexican food is hard to ignore. Lebanese flavours infuse Mexico’s gastronomy, from tacos al pastor to queso de Oaxaca (string Arabic cheese). I recently remembered this as I was trying to make a salad for lunch. 10 minutes later, using items found in most fridges and flavours from both worlds, this light and easy Halloumi with Salsa concoction came to life. Try it out and let me know what you think!
RECIPE
Prep 10 mins
Make 5 mins
Total 15 mins
Author: The Lesbanese Cook
Yield 1 person
INGREDIENTS:
For the salad
- 1 tomato
- 1 pepper (red/yellow/whichever colour you have– Mix it up my friends!)
- 1/4 large cucumber
- A handful of spinach
- A handful of chopped lettuce
- 4 thick slices of halloumi cheese
- salt and pepper to taste
For the salsa
- 1 lime
- 1 Tbsp chopped coriander
- 2 Tbsp olive oil
- 1/2 small chopped chilli
- salt and pepper to taste
MAKE IT:
Prepare the salsa by mixing all the salsa ingredients together in a bowl.
Chop the tomato, pepper and cucumber into equal small cubes. Mix them in another bowl with salt and pepper. Place the halloumi slices (without oil) on medium to high heat in a frying pan, until each side turns brown (don’t leave them too long otherwise the halloumi will lose all its moisture).
In the serving plates or bowls, layer the spinach and lettuce at the bottom. Add the tomato, pepper and cucumber mixture. Then layer the halloumi slices on top. Finally, drizzle the salsa over the halloumi and the rest of the salad.
Enjoy my friends.
Me Gusta.
Delicioso.
