Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach
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Prep Time
12 mins
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Cook Time
5 mins
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Total Time
17 mins
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Servings
2 as a light meal or 4 as an appetizer
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Calories
402 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach
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A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with a minty lemony yoghurt. So easy to make, in just 20 minutes, and, meat-eaters, you really won't miss the meat!
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Ingredients
For the honey-balsamic dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ⅓ cup olive oil
For the minty yoghurt
- 2 tablespoons Greek yoghurt
- 2 tablespoons mint chopped
- 2 lemon juice fresh, good squeezes
For the salad
- 3½ ounces spinach washed & chopped, fresh
- 1 halloumi cheese cut into 1-cm wide slices (8.8 ounces/250 grams, ‘log’
- 5 sundried tomatoes chopped
- mint hot or regular, a few sprigs fresh mint and a sprinkle of paprika
- paprika hot or regular, a few sprigs fresh mint and a sprinkle of paprika
To serve (optional)
- lemon slice of lemon, toasted pitta bread
- pitta bread slice of lemon, toasted pitta bread
Instructions
- First of all, make the honey-balsamic dressing by whisking together the three ingredients. Toss 3 or 4 tablespoons of it with the washed spinach in a bowl, then turn it out onto two plates.
- Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
- Heat up a large skillet/frying pan or griddle pan and dry fry the halloumi slices for a few minutes on each side or until nicely browned. Then arrange them in an overlapping line down the centre of your spinach.
- Sprinkle the sundried tomatoes over the salad along with the mint sprigs. Quickly dot the salad with spoonfuls of the minty yoghurt and sprinkle with a couple of pinches of paprika. Serve while the halloumi is still warm with a slice of lemon for squeezing over the cheese and some toasted pitta bread if you like. Then enjoy!
Equipments used:
Notes
- Alternative ways to cook halloumi: BBQ for a few minutes on each side. Bake for 15 minutes at 200C/390F, turning half way. Air fry for 15 minutes, brushing lightly with oil beforehand. Turn half way.
- Making ahead: Halloumi is best cooked just before eating. However, prepare the dressings ahead and keep them in the fridge until ready to use.
- Remaining dressing: Store any remaining dressing and yoghurt covered in the fridge to use over the following few days.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Sodium
67mg
(3%)
Potassium
460mg
(10%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
4900IU
(98%)
Vitamin C
17.1mg
(19%)
Calcium
79mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2as a light meal or 4 as an appetizer
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Sodium | 67mg | 3% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 4900IU | 98% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 79mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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