Iceberg Lettuce & Cucumber Salad
Icy crunch, zingy herb slurry and a final flurry of halloumi - the perfect dance partner to a quick grilled meat, or just a solo twirl.
Serves: 4-6
Prep time: 10 minutes
Cook time: None
INGREDIENTS
1 iceberg lettuce, sliced into 1cm thick rounds
1 Lebanese cucumber, thinly sliced
3 tablespoons finely chopped dill
3-4 tablespoons grated halloumi
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/2 teaspoon sea salt
extra grated halloumi, as a final flourish
METHOD
Assemble the salad, then dress with the herb slurry, vinegar and olive oil, and season with salt.
Finish with a scattering of halloumi.
HINTS
The herb slurry is its own recipe - make a jar and this salad, plus a dozen others, comes together in seconds.
Slicing the iceberg into thick rounds rather than tearing it keeps the icy crunch and gives the dressing flat planes to cling to.
Grated raw halloumi is the salty hit that makes people ask what's in it - keep some back for the top so it's the first thing they taste.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 1650kJ (395 calories)
Protein: 15g
Fat: 32g
Saturated fat: 10g
Carbohydrates: 12g
Sugars: 8g
Fibre: 6g
Sodium: 1400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.