Today, we have an amazing recipe that combines the freshness of zucchini with the richness of halloumi and the crunch of walnuts. This salad is a celebration of summer, bringing together simple ingredients to create a dish that’s both nutritious and full of flavor. Join us in the kitchen as we prepare this delightful dish that will brighten up any table!
6-7 sprigs of large-leaf basil
2 pinches salt
4 tablespoons of olive oil
1 tablespoons of vinegar
2 large zucchinis, or 3 medium
1 good handful of walnuts
125 g halloumi, washed and sliced
1 good handful of currants
Soak the currants with warm water to soften.
Puree basil, salt, 2 tablespoons of olive oil and vinegar with a blender. you need a homogeneous green sauce.
Shave the zucchinis with a peeler.
Fry the halloumi on both sides with 2 tablespoons of olive oil in the same pan. Do not turn the other side until one side is thoroughly browned.
Roast the walnuts in a pan without oil for about 1-2 minutes. When it cools down, break it with your hands and crumble it.
Set the halloumi aside and when it cools down, cut it into two-centimeter squares.
Mix the sauce, zucchinis and all ingredients. Enjoy!
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loveliest people of the world I’ve heard that zucchini is becoming really really popular to lose weight to feel fit and I have an old recipe which I love which is a zucchini salad with a bit of walnuts and a bit of halumi that you can make under five minutes even for the salad haters this is a great recipe I cannot promise you it’s very low calorie but it is gorgeous now we have nice fresh basil here check these parts by eating if it’s very leafy which is oh cut these parts but not so much just these parts put them in a bit of olive oil a bit of salt and a bit of vinegar okay now my sauce is ready beautiful greenness smells gorgeous this will rest for 1 minute on the side here I have some kurant which is small grapes if you don’t have small grapes you can use bigger ones or you you can use some fresh berries as well that would work and then I put some hot water to this why do I do this as they are dry when you put some hot water they come back to life basically and it becomes this juicy nice grapes again and on the other hand so as stainless steel or cast iron could do to a pan put some walnuts I do not put that on pans like non sticks the reason for that is when you are toasting nuts on a nonstick the degree of the pen uh becomes really really high very fast nonstick starts to have toxic fumes after 220° etc etc so not so good always use a cast iron or a stainless steel and when the knots get cooked on their own in Turkey we have a same candy on the car M which is frying in your own oil and means like you don’t get money from your father mother but you know you survive on your own kind of thing this is the same thing when this nuts Fry on their own they become even tastier anyways now let’s move to the zucchini the primadona I’m going to just score them like this this way I increase the surface area and the great sauce that we have prepared with the basil it can get in better then I start shaving the zucchini can you use a mandolin for this yes you can use a mandolin for this for example the first one was a little thinner I wanted to make it a little thicker there’s this belief that you shouldn’t use the CD Parts there’s nothing like that there’s no rule like that and it tastes quite good quite great and zucchini as you have seen is quite edible row so I’m using everything I’m not throwing anything away as you can see from two zucchinis we have quite a nice big salad and there’s always a tple that is coming in you can cut it in and edit again not throwing anything away and finally we have one halumi cheese here I’m going to use half of it but it’s just straight from it packaging always wash the halumi on the channel we have homemade halumi and I come from Cyprus which is the heaven for halumi it sits on the brine until it comes to your house and that brine with that this extra saltiness should go away so always wash it before you use it if you like big chunks you can use them like this but I’m going to dice them if you’re going to use the rest of the halumi after a certain amount of time then cut it in half wash it and leave it in brine I want to use the same pan to cook the Hal Lumis there’s some walnut dust I take that out but the pan still has that Walnut smell put the halumi in like that and if there’s one rule in cooking the halumi Bahar do you know what that is what else don’t overturn it yes so two rules in cooking the halumi put it in a hot pan high heat and do not turn it until one side totally Cooks if I turn it just right now for example this one the likelihood for it to melt lose its form is higher this way if one side Cooks then you turn it then the shape becomes more stiff and it inside becomes more juicy for the same reasons that happens in [Music] meat and the walnuts roughly Cho them there are these black Parts which are when you toast them like this at least 10 times tastier most of the walnuts get in I’m going to leave some for the decoration then the sauce can get in smells amazing use everything this is important I mix it well the most important thing that every slice of the zucchini gets its chare off the sauce have a taste a little more salt but halumi is going to get in so watch out as you can see halumi are great look at the crun like they were half in size they get in halum getting two [Music] so some walnuts also get in and finally a bit of fresh olive oil always works for the vegans without the halumi You’re great and for vegetarians Bahar a really nice feast [Music] if you ordered this in a restaurant and comes and you eat it you will be very satisfied and thankful as you can see you can do this in 5 minutes 10 minutes at home so delicious so fulfilling so tasty I have been waiting for this all morning thank you very much don’t forget to subscribe leave a comment we love you