Salad with blackcurrants, physalis and halloumi – Vegetarian

This vibrant salad is bursting with flavor and freshness so much so that it doesn’t even need a dressing!

The sweet-tart blackcurrants and juicy physalis pair beautifully with the salty, grilled halloumi, creating a delightful balance of tastes and textures. Perfect for a light lunch or a refreshing dinner, this salad is both simple and impressive.

Give it a try and for sure you won’t be disappointed!

Ingredients: (for 2 salads)

• 10 physalis fruits
• 20 cherry tomatoes
• 2 avocados
• Blackcurrants
• Fresh valerian (you can also use baby spinach, arugula, or any salad greens you prefer)
• 1 bell pepper
• 4 cucumbers
• 8 slices of halloumi
• Olive oil
• Balsamic vinegar
• Salt + pepper

Preparation:

Begin by heating a non-stick pan. Without adding any oil, fry the halloumi slices, cooking them for a few minutes on each side until they are golden brown and cooked to your preference. Once done, transfer the slices to a plate and set aside.

Rinse the valerian and place it in a bowl. Peel the cucumbers, slice them, and add them to the valerian. Cut the bell pepper into thin strips and add those to the bowl as well. Wash the tomatoes, quarter them, and mix them in with the other ingredients.

Cut the avocado in half and remove the pit. Slice each half lengthwise, then cut into cubes. Rinse the currants and add them to the bowl with the other ingredients, adjusting the amount to your taste. Finally, wash the physalis fruits, cut them in half, and add them to the salad.

Add salt, pepper, a little vinegar, and oil to taste.

Add the halloumi slices and serve.

If you try the recipe, let me know how you liked it! 😊

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