Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Halloumi | 1 oz (28g) | 110 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 oz halloumi cheese
- 6 ripe figs
- 1 large bag of assorted salad leaves
- 3 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- 8 caper berries
- salt and freshly ground black pepper
Directions
Heat a griddle or non-stick frying pan, and cut the halloumi into 8 slices. Cook on each side for 4-5 minutes, or until browned.
Cut the figs into halves or quarters. Toss the salad leaves in the olive oil and balsamic vinegar, and divide between four plates.
Arrange the halloumi on the salad leaves, with the figs and the caper berries on top.
Season with salt and pepper and serve immediately.
Category:Cyprian Recipes
Category:Cyprian Salads