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Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach
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Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach

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!

Prep Time
12 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 2 as a light meal or 4 as an appetizer
Calories: 402 kcal
Course: Appetizer
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
  3. 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.
  4. 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!

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

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: 2 as a light meal or 4 as an appetizer

Amount Per Serving

Calories 402

% 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.