Ripe's Cucumber Halloumi Salad with Licorice Notes

Name: Ripe's Cucumber Halloumi Salad with Licorice Notes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 English cucumber, unpeeled, halved lengthwise; 2 teaspoons fennel seeds; 59 milliliters loosely packed chopped fresh tarragon leaves; 1 mediums garlic clove, smashed and minced; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 2 teaspoons sherry vinegar

Ripe's Cucumber Halloumi Salad with Licorice Notes is a gluten free, primal, and whole 30 side dish. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 56 calories. This recipe serves 4. Head to the store and pick up kosher salt and pepper, garlic clove, tarragon leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes.

Ingredients you will need

Fennel Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.

Ingredients you will need

Halloumi

Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Garlic

Cooking Oil

Equipment you will use

Whisk

Bowl

Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick half-moons.

Ingredients you will need

Grapefruit