Directions
- 1Grate the halloumi cheese using a box grater.
- 2Heat 2.5 tablespoons of olive oil in a large nonstick skillet over medium heat.
- 3Add the grated halloumi, chopped pistachios, and chosen seeds (cumin or coriander) to the skillet.
- 4Stir to coat the ingredients in oil and spread them in an even layer.
- 5Cook, stirring and spreading occasionally, until the halloumi is golden-brown and crispy (4-6 minutes).
- 6Transfer the halloumi crumbs to a plate to cool and season with pepper.
- 7Add lettuce leaves and thinly sliced shallots to a large bowl.
- 8Season the lettuce and shallots with salt and pepper.
- 9Zest and juice one lemon over the salad ingredients and toss to coat.
- 10Add the remaining 2 tablespoons of olive oil and toss once more.
- 11Arrange the lettuce on a platter or serving plates, making sure the leaves are cup side up.
- 12Sprinkle the halloumi crumbs over the arranged lettuce.
- 13Season the salad with additional salt and pepper.
- 14Serve and eat immediately.
Ingredients
- 4.5 tablespoons extra-virgin olive oil
- 8 ounces halloumi cheese
- 0.25 cup roasted, salted shelled pistachios
- 1 tablespoon fennel, cumin or coriander seeds, or a mix
- Salt
- black pepper
- 4 heads Little Gem lettuce or romaine hearts
- 1 shallot
- 1 lemon
Equipment
Box graterLarge nonstick skilletLarge bowlPlatter or serving plates
Tips
- Arrange the lettuce leaves cup side up to catch the crumbs.
- Eat the salad with your hands for a more enjoyable experience.
Related recipes
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad
Naughty Salad
Greek · Salad35m
Hot Honey Feta Pasta Salad
Greek · Salad10m
WATERMELON + CHERRY SALAD
Greek · Salad
New Salad
Greek · Salad