Salad with Roasted Halum and Peas

Salad with Roasted Halum and Peas

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  1. Halumi cheese 250 g
  2. Green peas (frozen) 2 handfuls
  3. Onion 1 pc. (small)
  4. Red pepper 1 pc.
  5. Olives to taste
  6. Lettuce (spinach, sorrel) 1 handful
  7. Salt to taste
  8. Pepper to taste
  • Main ingredients: Onion, Pepper, Sorrel, Cheese
  • Serving 2 servings


frying pan, knife, board, spatula


Step 1: chop the ingredients.

Prepare all the ingredients.

Cut the onion into quarters and disassemble to separate the layers. Cut the pepper into rings.

Cut the cheese into slices 0.5 cm thick.

Step 2: fry the vegetables.

Put the peas (if you use fresh, first you need to boil it) in a pan and cook until it is softer. Then add onion and pepper.

Add about a tablespoon of vegetable oil, salt and pepper. Cook for 2-3 minutes.

Vegetables should become slightly softer, give flavor and slightly change color, but remain the same crispy, so do not overdo it.

Step 3: fry the cheese.

Put slices of halumi on another pan and simmer over low heat for 2 minutes.

Turn the cheese over, cover and cook another minute.

Step 4: serve the salad with fried halum and peas.

Put the fried vegetables on a plate, add the olives and sorrel (fat leaves), and on top put the warm fried halumi cheese. You do not need to refuel anything.
Enjoy your meal!

Recipe Tips:

- If you cook the salad a little in advance, store the cheese in a pan under the lid so that it does not cool.