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prep time
8 min
cook time
8 min
ready time
16 min
Low Carb Summer Halloumi Salad
This light summer salad is packed with juicy tomatoes and cool cucumber, refreshing mint and parsley and topped with golden fried halloumi.
This makes a great vegetarian lunch option!
Net Carbs
9.2 g
Fiber
5.2 g
Total Carbs
20.7 g
Protein
17.2 g
Fats
27.3 g
370 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Haloumi Cheese by Papouis
4-½ ounce
Tomato Raw (Includes Cherry, Grape, Roma)
2 small - 2 2/5" diameter
Peppermint, Fresh
2 tablespoon
Pine Nuts
1-½ tablespoon, whole pieces
Cucumber
1-½ cup
Parsley, Fresh
1 tablespoon
Olive Oil
1 tablespoon
Lemon Juice
1 teaspoon
Maple Flavored Syrup by Lakanto
1 teaspoon
Red Onion
½ small
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
16 min
Step 1
Slice the halloumi into two even strips. Arrange in a dry skillet over a medium/high heat and cook for a few minutes each side until golden.Step 2
Whilst the halloumi is cooking, dice the cucumber and tomatoes and thinly slice the onion. Add to a large serving bowl. Roughly chop the mint and parsley and add to the bowl. Season with a little salt and pepper and toss to combine.Step 3
Set the halloumi aside and add the pine nuts to the dry skillet. Toast over a low/medium heat for 2-3 minutes until lightly golden all over.Step 4
Add the olive oil, lemon juice and lakanto to a small bowl and stir to combine.Step 5
Top the salad with the halloumi, pine nuts and drizzle with the dressing to serve.
