Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Pickled Cucumber and Fig Salad

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Pickled Cucumber and Fig Salad
Ingredients
  • 1 medium cucumber
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon salt
  • 1/2 cup blanched hazelnuts
  • 8 ounces halloumi cheese
  • 2 tablespoons chopped fresh mint
  • 3 fresh figs, chopped
Instructions
1
Cut the cucumber into thick, chunky half-moons and remove the central core. Place the cucumber slices in a medium-sized bowl with vinegar, honey, chili flakes, and salt; let it sit for 10 to 15 minutes to infuse its flavors.
2
While the cucumbers are marinating, toast hazelnuts in a medium-sized skillet over medium heat until they turn golden brown and have a nutty aroma, taking about 5 to 10 minutes. Remove the hazelnuts from the skillet and chop them coarsely once they have cooled down enough to handle.
3
Slice the halloumi cheese into very thin slices and place them in a non-stick skillet over medium heat. Cook the halloumi until it becomes crispy, taking about 2 to 3 minutes per side.
4
Combine the chopped hazelnuts with fresh mint leaves and add them to the pickled cucumbers. Then, toss in sliced halloumi cheese and figs to coat everything evenly.