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🥗 Crispy Halloumi on Zucchini and Potato Salad

373 kcal · 30 min · 4 servings

Ingredients

• 200 g small unpeeled boiled potatoes (from the day before; 7 small unpeeled boiled potatoes)
• 300 g small firm zucchini (2 small firm zucchini)
• salt
• pepper
• 2 black olives (pitted)
• 150 g halloumi (refrigerated section)
• 1 tsp olive oil
• 1 tsp dried thyme
• 3 tbsp white wine vinegar
• 4 tbsp Mediterranean vegetable broth
• 4 slices whole wheat baguette

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the zucchini in half lengthwise.
4. 4. Use a vegetable peeler to slice thin, crosswise slices from the zucchini halves.
5. 5. Place the zucchini slices and potato cubes into a bowl.
6. 6. Season the mixture with a pinch of salt and black pepper.
7. 7. Divide the zucchini and potato mixture evenly onto two plates.
8. 8. Finely chop the olives.
9. 9. Cut the halloumi cheese diagonally in half.
10. 10. Pat the cheese dry with a kitchen towel.
11. 11. Brush the bottom of a frying pan thinly with oil.
12. 12. Heat the frying pan on the stove.
13. 13. Fry the cheese in the pan for two minutes on each side.
14. 14. Sprinkle fresh thyme leaves over the fried cheese.
15. 15. Place the fried cheese with thyme on top of the zucchini and potato mixture.
16. 16. Add vinegar, vegetable broth, and the chopped olives to the frying fat in the pan.
17. 17. Let the mixture come to a boil once.
18. 18. Remove the pan from the heat.
19. 19. Adjust the vinaigrette to taste with salt and pepper.
20. 20. Drizzle the vinaigrette over the potato and zucchini mixture.
21. 21. Serve the dish with bread.

Nutrition per serving

• kcal: 373
• Protein: 20 g · Fett/Fat: 19 g · Carbs: 27 g