Pepper and fried halloumi salad
4 servings
15 minutes
Pepper and fried halloumi salad is a bright and aromatic dish inspired by Italian cuisine. Roasted sweet peppers acquire a rich flavor with light caramelization, while fried halloumi adds a savory salty note and an appetizing crispy crust. Herbs, mint, and sumac provide freshness and an Eastern touch, creating a harmony of flavors. The history of this salad is rooted in the Mediterranean tradition of combining vegetables with cheese, making it an ideal choice for a light dinner or festive table. The dish works well as a standalone snack or as a side to meat and fish dishes. Its rich texture and abundance of flavors make it versatile and beloved by many gourmets.
1
Soak the peppers (better to take different colors) in olive oil, sprinkle with coarse salt, and bake in the oven at 180 degrees for 10-15 minutes.
- Red sweet pepper: 2 pieces
- Yellow sweet pepper: 2 pieces
- Olive oil: 100 ml
- Coarse salt: to taste
2
While the peppers are baking, pluck the leaves from the parsley and the sprigs from the dill, and chop them finely. For the mint, pluck the leaves and chop them a bit coarsely.
- Parsley: 50 g
- Dill: 50 g
- Mint: 50 g
3
Peel the roasted peppers, remove the seeds (carefully — there will be hot juice inside), and cut into large strips.
- Red sweet pepper: 2 pieces
- Yellow sweet pepper: 2 pieces
4
Cut the halloumi cheese into large cubes and fry in a pan (with or without oil) until golden brown.
- Halloumi cheese: 250 g
- Olive oil: 100 ml
5
Mix the chopped peppers with herbs and sumac, and place them on a plate. Sprinkle with fried cheese on top.
- Red sweet pepper: 2 pieces
- Yellow sweet pepper: 2 pieces
- Parsley: 50 g
- Dill: 50 g
- Mint: 50 g
- Sumac: pinch
- Halloumi cheese: 250 g
