QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
SPICED HONEY-GLAZED HALLOUMI & FIG SALAD
Get your dinner party off to a great start with this salad topped with toasted almonds. Alternatively, it can be made into impressive-looking canapés
Provided by Esther Clark
Categories Canapes, Lunch, Starter
Time 30m
Yield Serves 8 as a starter or 20 canapés
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
- Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.
Nutrition Facts : Calories 569 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.9 milligram of sodium
PICKLED CUCUMBER SALAD
Steps:
- Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
- Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.
CRISPY GRAINS AND HALLOUMI WITH SMASHED CUCUMBERS
This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking - the drier they are, the more they'll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)
Provided by Ali Slagle
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)
- Meanwhile, smash the cucumbers with the side of your knife until they're craggy and split. Coarsely chop into irregular 1/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)
- Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.
- Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.
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