Halloumi Salads


Halloumi, Avocado & Lime Salad


100g of Halloumi
75g of Greens (Lambs Lettuce, Baby Spinach etc)
25g of Beet Shoots or Sprouts
1 Avocado
2 Tablespoons of Mixed Seeds (Sunflower, Pumpkin, Sesame etc)
For the dressing:
Juice of 1 Lime
1 Tablespoon of Balsamic Vinegar
2 Tablespoons of Olive Oil
1 Clove of Garlic, Minced

Grilled halloumi, spinach and toasted seed salad


1 handful sunflower or pumpkin seeds
2 carrots , peeled
1 bulb fennel , trimmed and halved
2 large handfuls baby spinach leaves , washed and spun dry
100 g fresh peas , podded
250 g halloumi cheese , cut into 1cm slices
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper

  • A quick and healthy Mediterranean meal.
  • Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.
  • Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.
  • To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.
  • Tip: If you can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.
Halloumi, kale and tahini salad

olive oil
tahini 1 1/2 tbsp
lemon juice 1 tbsp
garlic 1 small clove, crushed
dried mint 1/4 tsp
ground turmeric a pinch
kale 85g
halloumi 250g block, diced into 1.5cm cubes
raisins 40g
red onion 1/2 small, finely sliced


  • Heat the oven to 220C/fan 200C/gas 7. Whisk 2 tsp of olive oil, the tahini, lemon juice, garlic, dried mint, turmeric and 2 tbsp of water to make a dressing.
  • Season with a pinch of salt, pepper and sugar, then toss through the kale and leave to soften for 20 minutes.
  • Toss the halloumi cubes with another 2 tsp of oil, spread out on a baking sheet and bake for 8-10 minutes until golden and crisp.
  • Sprinkle the raisins, red onion and halloumi over the kale, toss together, and serve immediately.
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