A plate of coleslaw-style salad topped with cumin-spiced halloumi

Cumin-spiced halloumi with corn & tomato slaw

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(11 ratings)

Prep: 10 mins Cook: 5 mins


Serves 4

Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal214
  • fat9g
  • saturates5g
  • carbs17g
  • sugars14g
  • fibre8g
  • protein12g
  • salt0.8g
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  • 1 lime, zested and juiced



    The same shape, but smaller than…

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp fresh thyme leaves
  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ¼ tsp cumin seeds
  • 1 tbsp finely chopped coriander
  • 1 garlic clove, finely grated
  • 100g halloumi, thinly sliced



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

For the slaw

  • 1 lime, zested and juiced



    The same shape, but smaller than…

  • 3 tbsp bio yogurt
  • 3 tbsp finely chopped coriander
  • 1 red chilli, deseeded and chopped
  • 160g corn, cut from 2 fresh cobs
  • 1 red pepper, deseeded and chopped
  • 100g fine green beans, blanched, trimmed and halved
  • 200g cherry tomatoes, halved
  • 1 red onion, halved and finely sliced
  • 320g white cabbage, finely sliced


  1. Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated – take care as it breaks easily.

  2. To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.

  3. Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

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Comments, questions and tips

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12th May, 2019
Tastes ok but 10 mins prep is a joke! Allow much much longer
14th Jul, 2018
This was really tasty but I have two comments - 100g of halloumi between four servings surely has to be a joke, we ate all of it between two and even then could have had more. And secondly no way can it be put together in 15 Minutes! But it was worth it and I will make it again with a larger halloumi serving.
Kate Leonard's picture
Kate Leonard
10th Jul, 2018
Slaw was delicious and the recipe made plenty. I increased the quantity of halloumi (100g between 4?!) and added some griddled aubergine and pittas, as we were having this for dinner instead of lunch. Whole family enjoyed it.
5th Jun, 2018
Made a half recipe because I cook for one and am following the BBC healthy diet plan. The slaw is tasty, even with raw corn, which I have never eaten. The halloumi adds a good contrast in temperature and texture. Unlike a lot of today’s diet recipes, this is one I’ll actually put in my collection and make again.
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