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786 kcal
20 min.
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes
Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes

Recipe for New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes

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x portion

NaN g

786 kcal

x g

2 kcal

785.9
Calories
26.3g
Prot.
67.8g
Fat
20.6g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Artichoke, Jerusalem, boiled in unsalted water3× handful (240 g)
  • Halloumi, Cheese10× portion (200 g)
  • Red onion2× piece (50 g)
  • Olives1× handful (45 g)
  • Olive oil4× tablespoon (40 g)
  • Tomatoes, sun dried1× handful (35 g)
  • Walnuts1× handful (30 g)
  • Arugula1× cup (20 g)
  • Mustard, smooth1× teaspoon (10 g)
  • Balsamic vinegar6 ml
  • Pepper, black0.5× pinch (0.5 g)
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How to make New Year’s salad with artichokes, fried halloumi, and sun-dried tomatoes

recipe

  1. 1. Slice the halloumi. Heat 1/4 of the olive oil in a pan. Add the halloumi slices and fry over medium heat for 2-3 minutes on each side until golden and crispy. Place on a paper towel to remove excess oil.

    1. 1. Slice the halloumi. Heat 1/4 of the olive oil in a pan. Add the halloumi slices and fry over medium heat for 2-3 minutes on each side until golden and crispy. Place on a paper towel to remove excess oil.
    2. 1. Slice the halloumi. Heat 1/4 of the olive oil in a pan. Add the halloumi slices and fry over medium heat for 2-3 minutes on each side until golden and crispy. Place on a paper towel to remove excess oil.

  2. 2. Drain the marinated artichoke hearts and cut them into smaller pieces.

  3. 3. In a large bowl, mix the chopped sun-dried tomatoes, halved olives, and thinly sliced red onion. Add the chopped walnuts and arugula, and toss everything together. Transfer to a serving platter or plate.

    1. 3. In a large bowl, mix the chopped sun-dried tomatoes, halved olives, and thinly sliced red onion. Add the chopped walnuts and arugula, and toss everything together. Transfer to a serving platter or plate.

  4. 4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, mustard, and black pepper until smooth.

    1. 4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, mustard, and black pepper until smooth.

  5. 5. Add the fried halloumi and artichoke pieces to the platter with the vegetables and nuts.

    1. 5. Add the fried halloumi and artichoke pieces to the platter with the vegetables and nuts.

  6. 6. Drizzle the salad with the prepared dressing.

    1. 6. Drizzle the salad with the prepared dressing.
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