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Halloumi with triple crunch salad

Halloumi with triple crunch salad

A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this fresh and tasty vegetarian salad, perfect for a long summer evening

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal438
fat34g
saturates19g
carbs5g
sugars5g
fibre1g
protein27g
salt4.73g
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Ingredients

  • 2 tbsp white wine vinegar
  • 1 tsp clear honey
  • 1 tsp Dijon mustard
  • 2 x 250g packs halloumi cheese , sliced
  • 1 tbsp mayonnaise
  • 150g pack radishes , coarsely grated
  • 150g pack sugar snap peas , sliced lengthwise
  • ½ cucumber , cut into thin batons

Method

  • STEP 1

    Make a dressing by mixing together the vinegar, honey and mustard with a little pepper – you don’t need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.

  • STEP 2

    Stir the mayonnaise into the rest of the dressing, then toss through the radishes, peas and cucumber. Serve with the warm halloumi.

RECIPE TIPS
MAKE IT MEATY - SPICY CHICKEN SKEWERS

Replace the halloumi with 500g chicken breasts, cut into chunks and tossed with 1 tbsp olive oil, ½ tsp harissa and juice ½ lemon. Thread onto skewers and grill for 6-8 mins, turning until cooked, then serve with the salad.

Recipe from Good Food magazine, August 2008

Goes well with

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Overall rating

A star rating of 4.7 out of 5.12 ratings
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