Upgraded Cypriot Horiatiki (Classic Village Salad)
Method
Prepare Base: In a large salad bowl, combine the chopped plum tomatoes, sliced cucumber, red onion, Kalamata olives, and rinsed cannellini beans.
Whisk Dressing: Whisk the extra virgin olive oil, fresh lemon juice, and dried wild oregano together in a separate small ramekin.
Sear Halloumi: Heat a non-stick pan over medium-high heat and dry-sear the halloumi cubes for 2 minutes per side until beautifully golden.
Dress and Serve: Pour the oregano dressing over the fresh vegetable and bean base, toss gently to combine, and top with the warm seared halloumi.
Nutritional Insight: The brilliant inclusion of fibre-dense cannellini beans paired with light halloumi delivers sustained satiety to quieten food noise whilst preserving vital muscle tissue. Culinary Hack: Soak the sliced red onion in cold water for 10 minutes before tossing to remove the harsh sulfur compounds, keeping the salad crisp and vastly gentler on a slow-emptying stomach.
Nutrition Facts
Per serving
