Jamie Oliver

Jamie Oliver Island Salad

Jamie Oliver Island Salad

This easy and vibrant Island Salad by Jamie Oliver is the perfect quick, light meal. Packed with fresh cucumber, sweet peaches, and warm halloumi, it’s a delicious combination of flavors. With crispy pitta strips and a tangy dressing, it’s a flexible dish that works for any time of day.

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Ingredients Needed

  • 1 cucumber
  • 2 pittas
  • 1 x 415g tin (14.6 oz can) of sliced peaches in juice
  • 120g (4.2 oz) mixed salad leaves
  • 60g (2.1 oz) halloumi cheese

How To Make Island Salad

  1. Prepare the cucumber: Peel the cucumber into long ribbons lengthways, discarding the seedy core. Place in a bowl with a pinch of sea salt and black pepper, then add 1 tbsp (15 ml) of red wine vinegar and 1 tbsp (15 ml) of extra virgin olive oil.
  2. Toast the pittas: Toast the pittas (pita bread), then slice into strips and arrange them around the edges of two plates.
  3. Cook the peaches: Drain and roughly chop the peaches (reserving the juice). Place a large non-stick frying pan on high heat, add the chopped peaches with a good splash of the reserved juice, and season with pepper. Warm through for a few minutes while you toss the salad leaves with the dressed cucumber. Plate up the salad.
  4. Grate and cook the halloumi: Wipe the pan with kitchen paper, then grate half of the halloumi over the pan (like a lacy doily). Leave on the heat for 1 to 2 minutes or until golden on one side. Tip directly over one of the plates, using a spatula to ease it away from the pan if needed.
  5. Repeat for the second plate: Grate and cook the remaining halloumi for the second plate.
  6. Assemble and serve: Spoon the peaches over the salad and enjoy!
Jamie Oliver Island Salad
Jamie Oliver Island Salad

Recipe Tips

  • Use firm halloumi: Choose a halloumi that’s firm and not too soft to get that perfect golden crispy texture when you cook it.
  • Don’t skip salting the cucumber: A pinch of salt draws out excess water from the cucumber, helping the dressing stick better and enhancing the flavor.
  • Toast the pittas just right: Make sure the pittas are toasted until they’re crisp but not too hard, so they can hold the salad without falling apart.
  • Use fresh peaches if you can: While canned peaches work great, fresh, ripe peaches will elevate the dish with their juicier, sweeter flavor.

How To Store Leftovers?

Let the leftover Island Salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (1/2 of the recipe)

  • Calories: 361
  • Total Fat: 15.2g
  • Saturated Fat: 6g
  • Total Carbohydrate: 39.8g
  • Dietary Fiber: 4.1g
  • Sugars: 12.3g
  • Protein: 15.9g

Try More Jamie Oliver Recipes:

Jamie Oliver Island Salad
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Print Recipe

Jamie Oliver Island Salad

Author: Imen Dridi Cooking Method:Pan-frying Cuisine:British Courses:Salads Recipe Keys: I Island Salad
Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: minutesTotal time: 15 minutesServings:2 servingsCalories:361 kcal Best Season:Suitable throughout the year

Description

This easy and vibrant Island Salad by Jamie Oliver is the perfect quick, light meal. Packed with fresh cucumber, sweet peaches, and warm halloumi, it’s a delicious combination of flavors. With crispy pitta strips and a tangy dressing, it’s a flexible dish that works for any time of day.

Ingredients

Instructions

  1. Prepare the cucumber: Peel the cucumber into long ribbons lengthways, discarding the seedy core. Place in a bowl with a pinch of sea salt and black pepper, then add 1 tbsp (15 ml) of red wine vinegar and 1 tbsp (15 ml) of extra virgin olive oil.
  2. Toast the pittas: Toast the pittas (pita bread), then slice into strips and arrange them around the edges of two plates.
  3. Cook the peaches: Drain and roughly chop the peaches (reserving the juice). Place a large non-stick frying pan on high heat, add the chopped peaches with a good splash of the reserved juice, and season with pepper. Warm through for a few minutes while you toss the salad leaves with the dressed cucumber. Plate up the salad.
  4. Grate and cook the halloumi: Wipe the pan with kitchen paper, then grate half of the halloumi over the pan (like a lacy doily). Leave on the heat for 1 to 2 minutes or until golden on one side. Tip directly over one of the plates, using a spatula to ease it away from the pan if needed.
  5. Repeat for the second plate: Grate and cook the remaining halloumi for the second plate.
  6. Assemble and serve: Spoon the peaches over the salad and enjoy!

Notes

  • Use firm halloumi: Choose a halloumi that’s firm and not too soft to get that perfect golden crispy texture when you cook it.
  • Don’t skip salting the cucumber: A pinch of salt draws out excess water from the cucumber, helping the dressing stick better and enhancing the flavor.
  • Toast the pittas just right: Make sure the pittas are toasted until they’re crisp but not too hard, so they can hold the salad without falling apart.
  • Use fresh peaches if you can: While canned peaches work great, fresh, ripe peaches will elevate the dish with their juicier, sweeter flavor.
Keywords:Jamie Oliver Island Salad