Greek Salad with Pan-Fried Haloumi Recipe

Author: Bill Granger

Nutrition

Cal/Serving: 344
Daily Value: 17%
Servings: 4

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat26g40%
Saturated11g56%
Carbs19g6%
Fiber4g17%
Sugars10g0%
Protein12g25%
Cholesterol57mg19%
Sodium843mg35%
Calcium408mg41%
Magnesium62mg16%
Potassium727mg21%
Iron3mg17%
Zinc3mg18%
Phosphorus304mg43%
Vitamin A3048IU61%
Vitamin C48mg80%
Thiamin (B1)0mg13%
Riboflavin (B2)1mg37%
Niacin (B3)2mg9%
Vitamin B60mg24%
Folic Acid (B9)87µg22%
Vitamin B121µg18%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K288µg360%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
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INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • Sea salt
  • Freshly ground black pepper
  • 4 ripe tomatoes, halved and cut into thirds
  • 2 Lebanese (short) cucumbers, quartered lengthways and cut into chunks
  • 1 red onion, finely sliced
  • 1 cup mint leaves
  • 1 cup flat-leaf (Italian) parsley leaves
  • 1/2 cup Kalamata, or other black olives
  • 1 tablespoon olive oil
  • 9 oz haloumi cheese, cut lengthways into 1/2-inch slices

Recipe Details

Servings 4 servings