Almond zucchini salad with halloumi

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 small zucchini (about 600 g)
  • 7-10 Tbsp Salt, sugar
  • 75 g Almond slivers
  • 5 TABLESPOONS Olive oil
  • 250 g halloumic cheese
  • 2 TABLESPOONS Lemon juice
  • 2 TABLESPOONS Wild Garlic Lemon Pesto

Directions

  1. 1

    Clean and wash the courgettes and slice them lengthwise into thin slices on a vegetable slicer. In a bowl, mix 1⁄2 tsp. salt and sugar in each. Leave to stand for approx. 10 minutes until the courgettes are softer and draw water.

  2. 2

    Meanwhile, roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Cut Halloumi into approx. 1⁄2 cm thick slices. Heat approx. 3 tbsp. oil in a frying pan and fry Halloumi for approx. 3 minutes, turning once.

  3. 3

    Drain on kitchen paper.

  4. 4

    Mix lemon juice and 2 tablespoons of oil. Drain zucchini water a little. Carefully mix lemon oil into the zucchini, season with salt if necessary. Arrange on plates with Halloumi. Sprinkle with wild garlic and lemon pesto and sprinkle with almonds.

Nutrition Facts

KCAL
420 kcal
CARBS
6 g
FATS
35 g
PROTEINS
19 g