We’re smack in the middle of summer and your garden may be teeming with zucchini or they are cheap at your local market. I’ve enjoyed raw zucchini salads from when this blog was first launched (2007) and an update is overdue.
Zucchini ribbons get a light cure from being tossed in salt then tossed with extra-virgin olive oil, lemon juice, chopped fresh mint and fried Halloumi cheese.
This a simple, quickly prepared salad that is refreshing and surely to please your dinner guests.
Recipe by Peter MinakiCourse: SaladsCuisine: Greek, MediterraneanDifficulty: Easy
Servings
2
servings
Prep time
10
minutes
Cooking time
5
minutes
Ingredients
2 medium sized zucchini
1/4 tsp. sea salt
juice of 1/2 lemon
3-4 Tbsp. extra virgin olive oil
about 12 mint leaves, hand torn
fresh ground pepper
4 sticks of Halloumi cheese
sprinkle of Tajin seasoning
Directions
Wash you zucchini and use a mandolin or vegetable peeler to make long thin ribbons. Place in a colander, add salt and toss. Place colander over a pot and allow 5 minutes for the zucchini to drain excess liquid.
Meanwhile, place a non-stick pan on your stovetop over medium heat. Add a teaspoon of olive. Cut your Halloumi into 4 sticks, pat-dry. Place in your skillet and saute each side until golden. Take off the heat and reserve.
Transfer your zucchini ribbons to a bowl, add lemon juice, olive oil, mint and black pepper and toss to combine.
Arrange on a platter, cut the Halloumi into cubes and arrange over the salad and serve.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
