In a small bowl, whisk the oil, lemon juice, garlic, sumac, salt and black pepper until smooth.
Bowl
To assemble
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Cut the gluten-free bread into pieces.
Serrated knife (bread knife)Cutting board
4
Bake the gluten-free bread pieces on a baking sheet 8 minutes, until they are crisp.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5
Heat a pan over medium-high heat.
StoveFrying pan
6
Sear the halloumi slices in the dry pan on each side, until golden.
Silicone spatula
7
Put the cucumbers, tomatoes, green pepper and onion in a large bowl.
Bowl
8
Pour in the dressing and toss well.
9
Add the parsley and mint and toss.
10
Just before serving, add the gluten-free bread and halloumi and toss.
427calories
17 gprotein
30 gcarbs
26 gfat
● protein 16%● carbs 28%● fat 56%
Per serving (312 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sumac: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Sumac →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
