Halloumi Cucumber Herb Salad

• 115 g (one 115 g halloumi block, cut into six slices) — Halloumi cheese
• 120 g (about 3/4 medium cucumber, cut into 1.5 cm pieces) — Cucumber with peel
• 50 g (about 4 cherry tomatoes, quartered) — Raw cherry tomatoes
• 10 g (about 1/3 cup flat-leaf parsley leaves, chopped) — Fresh flat-leaf parsley
• 5 g (about 1/4 cup mint leaves, torn) — Fresh spearmint leaves
• 15 g (1 tbsp fresh lemon juice) — Fresh lemon juice
• 10 g (2 1/2 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 0.7 g (1/2 tsp dried oregano) — Dried oregano leaves
• 0.3 g (small pinch ground black pepper) — Ground black pepper
• 10 g (about 1 tbsp raw pepitas) — Raw pepitas

Method

1. 1Prepare the cucumber and tomatoesCut the cucumber into 1.5 cm pieces and quarter the cherry tomatoes; spread both on a clean towel for 2 minutes.2 minLook for: The cucumber and tomato surfaces are dry enough that the dressing will cling.Safety: Use a stable cutting board and a dry towel reserved for produce.
2. 2Chop the herbsChop the parsley and tear the mint leaves, keeping the two herbs together in a clean bowl.1 minLook for: The parsley is evenly chopped and the mint has no bruised black edges.Safety: Keep fingers curled away from the knife edge.
3. 3Whisk the lemon dressingWhisk the lemon juice, 8 g of the olive oil, oregano, and black pepper for 30 seconds.30 secLook for: The dressing is lightly emulsified with oregano evenly suspended.Safety: Use a clean utensil because the dressing will not receive further heat.
4. 4Dry and slice the halloumiPat the halloumi dry and cut the block crosswise into six equal slices about 1 cm thick.1 min 30 secLook for: Six intact halloumi slices have dry broad faces and even thickness.Safety: Keep halloumi refrigerated at 40°F or colder until this preparation step and verify its package sodium.
5. 5Toast the pepitas and sear the halloumiToast the pepitas in a dry nonstick skillet over medium heat for 2 minutes and transfer them to a plate. Add the final 2 g olive oil, raise the heat to medium-high, and sear the halloumi for 2 minutes per side.6 minLook for: Pepitas are fragrant, both halloumi faces are deep golden, and the cheese centers are hot but intact.Safety: Keep a splatter screen nearby, turn halloumi with tongs, and reduce the heat if the cheese smokes.
6. 6Dress and assemble the saladToss the cucumber, tomatoes, parsley, and mint with the lemon dressing for 20 seconds. Plate the dressed salad, arrange all six hot halloumi slices on top, scatter every toasted pepita, and serve.1 minLook for: The herbs and vegetables are evenly glossy, halloumi stays crisp-edged, pepitas remain crunchy, and no dressing pools remain.Safety: Serve hot halloumi promptly; refrigerate any leftover salad within 2 hours.