Zucchini Halloumi Salad with Almonds

Name: Zucchini Halloumi Salad with Almonds
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 4 piece small Zucchini; 600 g Zucchini (approx.); 0.5 tsp Salt; 0.5 tsp Sugar; 75 g Slivered almonds; 5 tbsp Olive oil; 250 g Halloumi cheese; 2 tbsp Lemon juice; 2 tbsp Wild garlic-Lemon-Pesto

Salad

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Zucchini Halloumi Salad with Almonds is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This zucchini halloumi salad with almonds is a light and refreshing dish that is perfect for warm summer days. The combination of crisp zucchini strips, salty halloumi and roasted almonds is simply irresistible. I often make this salad when I need something quick and still want to put something healthy on the table. The wild garlic-lemon pesto gives the salad a special touch. The salad is vegetarian and can be prepared well in advance. Ideal as a starter or light main course. Preparation takes only about 30 minutes.

Ingredients (9 ingredients)

4 piece small Zucchini
600 g Zucchini (approx.)
0.5 tsp Salt
0.5 tsp Sugar
75 g Slivered almonds
5 tbsp Olive oil
250 g Halloumi cheese
2 tbsp Lemon juice
2 tbsp Wild garlic-Lemon-Pesto

Preparation (5 steps)

Prepare zucchini

Clean the zucchini, wash and use a vegetable slicer to slice lengthwise into thin slices. Mix in a bowl with 1/2 teaspoon of salt and sugar each. Let it sit for about 10 minutes until the zucchini is softer and draws water.

Roast almonds

Roast almonds in a pan without fat until golden brown, remove and let cool.

Fry halloumi

Cut the halloumi into approx. 1/2 cm thick slices. Heat approx. 3 tablespoons of oil in a pan and fry the halloumi in it for approx. 3 minutes, turning once. Drain on paper towels.

Prepare dressing

Thermomix® Setting

10 sec/Speed 3

Add lemon juice and 2 tablespoons of oil to the mixing bowl and mix for 10 sec/speed 3.

Arrange salad

Pour off some of the zucchini water. Carefully mix the dressing with the zucchini, season with salt if necessary. Arrange on plates with halloumi. Drizzle wild garlic-lemon pesto over it, sprinkle with almonds.