halloumi, cuke & walnut spoon salad
from more is more
i recently checked out more is more by molly baz from the library, and this salad caught my eye. walnuts, pickles, jalapenos and halloumi sound like a weird combination, but i like all of these things individually, so i figured i’d try it. this is definitely one of those “better than it sounds” recipes, everything does work together well. there’s lots of crunch from cucumbers and pickles, spice from the jalapenos, and double the pickle flavor. i would not add any salt. i also omitted the toasted cumin seeds from the recipe, because i really do not like cumin much at all.
SERVES 4
3 Persian cucumbers
2 small bunches of tender herbs, such as dill, parsley, and/or mint
4 scallions
8 ounces halloumi cheese
3/4 cup walnuts
3 baby dill pickles, or 1 regular dill pickle
1⁄2 cup pickled jalapeños, plus 1⁄2 cup of their brine
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
TOAST THE WALNUTS:
Preheat the oven to 325°F. Place. 2 big handfuls of walnuts on a small rimmed baking sheet. Roast in the oven until deeply golden throughout and fragrant, 10 to 12 minutes.
Let cool, then finely chop.
PREP THE SALAD INGREDIENTS AND PLACE IN A LARGE BOWL:
Dice 3 Persian cucumbers and 3 baby dill pickles into 1⁄2-inch cubes
Finely chop 1⁄2 cup pickled jalapeños. Finely chop 2 small bunches of mixed herbs.
Thinly slice 4 scallions.
Put the cukes, dill pickles, jalapeños, herbs, and scallions in a large bowl. Add 1/4 cup olive oil and 1⁄2 cup pickled Jalapeño brine and toss to combine.
SEAR THE HALLOUMI AND ASSEMBLE:
Cut 8 ounces halloumi cheese into V2-inch cubes.
In a large nonstick skillet, heat another glug of olive oil over medium-high heat. Once the oil is hot, add the halloumi and cook until golden and crispy, 1 minute. Use a spatula to flip the halloumi and break it up if it's clumping together. Cook on the second side until golden and melty, 1 minute more. Add the halloumi to the salad. Stir toasted walnuts into salad, and mix well to combine. Season with salt and freshly ground black pepper.
