The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi, tomato, cucumber and mint salad recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Haloumi, tomato, cucumber and mint salad.
1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.
Fat saturated 6.00g
Fat Total 27.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 26.00g
Dietary Fibre 10.00g
Super Food Ideas – March 2007 , Page 73
Recipe by Jenny Fanshaw
Photography by Mark O’Meara
Earn your stripes with a salad of chargrilled haloumi and sweet cherry tomatoes topped with balsamic dressing.
To Prep 0:10 | To Cook 0:05 | INGREDIENTS 7 | DIFFICULTY EASY | SERVINGS 8
200g haloumi, thickly sliced crossways, halved diagonally
2 tablespoons extra virgin olive oil
4 Lebanese cucumbers, ends trimmed
1 x 250g punnet cherry tomatoes, halved
1 x 250g punnet golden grape tomatoes, halved
1/2 cup small fresh mint leaves
1 tablespoon balsamic vinegar
Preheat a barbecue grill or chargrill on medium. Lightly brush the haloumi with a little of the oil. Season with pepper. Cook on grill for 1-2 minutes each side or until golden brown and heated through.
Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place on a serving platter. Add the haloumi, combined tomato and mint and toss to combine.
Combine the vinegar and remaining oil in a screw-top jar and shake until well combined. Season with salt and pepper. Drizzle over the salad to serve.
Make this recipe just before serving.
Fat saturated 3.50g
Fat Total 9.00g
Carbohydrate Total 3.00g
Dietary Fibre 1.50g
Australian Good Taste – December 2006 , Page 103
Recipe by Sarah Hobbs
Photography by Chris Chen