Jamie Oliver 5 Ingredients Island Salad is made with cucumber, pittas, peaches, mixed salad leaves, and halloumi cheese. This easy Island Salad recipe creates a delicious summer salad that takes about 15 minutes to prepare and can serve up to 2 people.
This Charred Okra Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Jamie Oliver 5 Ingredients Island Salad Ingredients
- 1 cucumber
- 2 pittas
- 1 x 415g tin of sliced peaches in juice
- 120g mixed salad leaves
- 60g halloumi cheese
How To Make Jamie Oliver 5 Ingredients Island Salad
- Prepare the cucumber: Slice the cucumber lengthwise into long ribbons, avoiding the seedy middle, and set aside.
- Toast the pittas: Toast the pittas until golden, then slice into strips and arrange them around the edges of two plates.
- Warm the peaches: Drain and roughly chop the peaches. Place them in a frying pan on high heat with a splash of the peach juice. Heat for 2-3 minutes, stirring occasionally.
- Make the halloumi web: Wipe the pan, then grate half of the halloumi into the pan, forming a thin layer. Cook for 1-2 minutes until crispy and golden, then carefully transfer to one plate. Repeat with the other half of the halloumi.
- Assemble and serve: Arrange the salad leaves and cucumber on the plates, add the warm peaches, and enjoy your crispy Island Salad!
Recipe Tips
- Use fresh halloumi for the best texture: Fresh halloumi will give you that perfect crispy and golden web. Avoid using pre-grated or frozen halloumi.
- Drain the peaches well: Make sure to drain the peaches well before adding them to the pan. Too much juice can make the salad watery.
- Toast the pittas until crispy: Toast the pittas enough so they become crispy, which adds a nice texture contrast to the soft peaches and halloumi.
- Thinly slice the cucumber ribbons: Use a peeler to create thin cucumber ribbons. This makes the salad lighter and helps balance the other flavors.
- Don’t overcrowd the pan with halloumi: When making the halloumi web, avoid crowding the pan. Cook one web at a time for the best result.
How To Store Leftovers Island Salad For Later
Store the salad leaves, cucumber, and peaches in an airtight container in the fridge for up to 2 days. Keep the halloumi and pittas separate.
When ready to serve again, reheat the halloumi in a non-stick pan over medium heat for 1-2 minutes per side until crispy. Warm the pittas in the oven at 180°C (350°F) for 5 minutes or use a toaster for 1-2 minutes.
Island Salad Nutrition Facts
- calories: 361kcal
- Fat: 15.2g
- Saturated Fat: 6g
- Protein: 15.9g
- Carbohydrates: 39.8g
- Sugars: 12.3g
- Salt: 1.3g
- Fibre: 4.1g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Pomegranate Salad
- Jamie Oliver 5 Ingredients Salmon Nicoise Salad
- Jamie Oliver 5 Ingredients Carrot Pomegranate Salad
Jamie Oliver 5 Ingredients Island Salad
Description
Jamie Oliver 5 Ingredients Island Salad is made with cucumber, pittas, peaches, mixed salad leaves, and halloumi cheese. This easy Island Salad recipe creates a delicious summer salad that takes about 15 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the cucumber: Slice the cucumber lengthwise into long ribbons, avoiding the seedy middle, and set aside.
- Toast the pittas: Toast the pittas until golden, then slice into strips and arrange them around the edges of two plates.
- Warm the peaches: Drain and roughly chop the peaches. Place them in a frying pan on high heat with a splash of the peach juice. Heat for 2-3 minutes, stirring occasionally.
- Make the halloumi web: Wipe the pan, then grate half of the halloumi into the pan, forming a thin layer. Cook for 1-2 minutes until crispy and golden, then carefully transfer to one plate. Repeat with the other half of the halloumi.
- Assemble and serve: Arrange the salad leaves and cucumber on the plates, add the warm peaches, and enjoy your crispy Island Salad!
Notes
- Use fresh halloumi for the best texture: Fresh halloumi will give you that perfect crispy and golden web. Avoid using pre-grated or frozen halloumi.
- Drain the peaches well: Make sure to drain the peaches well before adding them to the pan. Too much juice can make the salad watery.
- Toast the pittas until crispy: Toast the pittas enough so they become crispy, which adds a nice texture contrast to the soft peaches and halloumi.
- Thinly slice the cucumber ribbons: Use a peeler to create thin cucumber ribbons. This makes the salad lighter and helps balance the other flavors.
- Don’t overcrowd the pan with halloumi: When making the halloumi web, avoid crowding the pan. Cook one web at a time for the best result.