Name: Halloumi with triple crunch salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Greek
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

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Halloumi with triple crunch salad

Halloumi with triple crunch salad

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.7 out of 5.12 ratingsRate

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

Vegetarian

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Coconut chicken with cucumber salad

A star rating of 4 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal438
fat34g
saturates19g
carbs5g
sugars5g
fibre1g
protein27g
salt4.73g

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

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A star rating of 4.7 out of 5.12 ratings

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