Salad with fried halloumi, sweet pepper and olives
2 servings
20 minutes
Salad with fried halloumi, sweet pepper, and olives is a bright and rich dish of European cuisine that combines a wealth of flavors and textures. The origins of this dish are linked to traditional Mediterranean cuisine, where halloumi—a fried cheese with a delicate crust and firm texture—is one of its hallmarks. Roasted sweet pepper adds juiciness and a light caramelized sweetness to the dish, while olives contribute spiciness and depth of flavor. Sumac and fresh herbs—mint, parsley, and dill—enhance the composition with subtle Eastern notes. This salad is an ideal choice for a summer dinner or light lunch; it works well as a standalone dish or as an accompaniment to meat or fish main courses.
1
Cut out the core and all white parts of the peppers, drizzle with olive oil, and place in an oven preheated to 200 degrees for 25 minutes. Then transfer them to any suitable container, cover with film, and let them cool.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Olive oil: to taste
2
Cut halloumi into not very thin slices and fry on both sides in olive oil until browned. Transfer the finished cheese to paper towels to remove excess fat.
- Halloumi cheese: 125 g
- Olive oil: to taste
3
Peel the cooled pepper and cut it into large longitudinal strips.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
4
Chop the greens, mix with olives and roasted peppers, add a little salt and pepper, and stir.
- Pitted black olives: 50 g
- Mint: 5 g
- Parsley: 5 g
- Coarse salt: 50 g
- Sumac: pinch
5
Place fried cheese on a plate, next to a mixture of peppers and olives, sprinkle with sumac, and garnish with dill and mint flowers.
- Halloumi cheese: 125 g
- Dill: 5 g
- Sumac: pinch
