Haloumi, Tomato, Cucumber And Mint Salad Recipe

Posted on

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


Step 1
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.

Step 2
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.


Energy 2814kJ
Fat saturated 6.00g
Fat Total 27.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 26.00g
Dietary Fibre 10.00g
Protein 77.00g
Cholesterol 233.00mg
Sodium 325.07mg

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


Step 1
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.

Step 2
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.

Step 3
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.


Energy 490kJ
Fat saturated 3.50g
Fat Total 9.00g
Carbohydrate Total 3.00g
Dietary Fibre 1.50g
Protein 6.00g

Australian Good Taste – December 2006 , Page 103
Recipe by Sarah Hobbs

Photography by Chris Chen

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *