Warm Halloumi Salad

This recipe works in combination with: Roasted Honey Figs with Greek Yogurt, Stuffed Aubergines with Pittas & Tzatziki. This recipe features in these meal plans: Aegean Vegetarian.

Warm halloumi and roasted tomatoes served on a bed of rocket leaves, parsley and mint tossed in a sweet-sour dressing.


  • two-thirds of a 30g pack of fresh mint, leaves picked from stalk and roughly torn
  • half of a 28g pack of fresh flat leaf parsley, leaves picked from stalk
  • 250g of halloumi cheese, cut into 8 slices
  • 300g of cherry tomatoes, halved
  • 1/2 medium lemon, juiced
  • 70g of wild rocket leaves
  • 1 tsp clear honey
  • 1 clove of garlic, finely chopped
  • 1/4 crushed chillies, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp vegetable oil
  • Serves: 4
  • Course: Starter
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Oven temp: 160c
  • Price per person: £1.54
  • Store cupboard: Typical
  • Calories per serving: 284
  • 5-a-day per serving: 1.2
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Warm Halloumi Salad photo

680 cooks think so


  1. Preheat the oven. Place the tomatoes on a baking tray and slow roast for 30 minutes, or until beginning to char.
  2. Meanwhile to make the dressing, mix the olive oil, lemon juice, honey, garlic and crushed chillies in a bowl, season with pepper and set aside.
  3. Once the tomatoes are cooked, heat the vegetable oil in a frying pan and fry the halloumi for 1 minute on each side, or until golden.
  4. Toss the rocket, parsley and mint with three-quarters of the dressing and divide between plates, top with the fried halloumi and roasted tomatoes, drizzle with the remaining dressing and serve immediately.

Cook's tips

Halloumi is a naturally salty cheese so it's best to avoid adding any extra salt to this recipe.

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