Halloumi, Peach and Cucumber Spoon Salad

When little cubes of cucumbers, peaches and seared halloumi are tossed in lime juice, you get a salad that’s salty, sweet, juicy and crunchy in every spoonful. Like its inspiration salad-e shirazi, serve it as a refreshing accompaniment to grilled meat or seafood — or make it a meal by adding some combination of drained lentils, chickpeas, farro or salad greens. If you can’t find peaches, use plums, nectarines or mangoes.

Halloumi, Peach and Cucumber Spoon Salad

Ingredients

4

servings

5 tablespoons extra-virgin olive oil, divided
1 (8- to 9-ounce) package halloumi, cut into ½-inch cubes and patted dry
¼ cup sliced almonds

Instructions

In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add the halloumi and cook, stirring occasionally, until golden-brown all over, 3 to 5 minutes. Add the almonds and stir until golden, 1 to 2 minutes.

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