Greek salad with halloumi
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Greek salad with halloumi
This summer salad uses light halloumi to keep the calories lower for midweek.
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (with light halloumi)
Calories
460Kcal
Fat
23gr
Saturates
9gr
Carbs
35gr
Sugars
13gr
Fibre
7gr
Protein
24gr
Salt
2.3gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 500g mixed ripe tomatoes
- 1 cucumber, cut into half moons
- 1 red onion, finely sliced
- 60g pitted olives, roughly chopped
- 1½ tsp dried oregano
- 2 tbsp extra-virgin olive oil
- ½ tbsp red wine vinegar
- 3 wholemeal or white pittas
- 1 x 225g pack light or regular halloumi, sliced
- 1 tbsp clear honey
- 1½ tbsp sesame seeds
Step by step
- Roughly chop the tomatoes: cut small ones in half and larger ones into wedges. Mix with the cucumber, red onion, olives, oregano, extra-virgin olive oil and red wine vinegar in a bowl; season generously. Toast the pittas until crisp, then tear up roughly and mix into the salad.
- Heat a nonstick frying pan until hot, then dry-fry the halloumi slices until crisp and brown, about 2 minutes on each side. Drizzle the honey into the pan and scatter over the sesame seeds. Give everything a good mix so that each piece of halloumi is sticky and coated in the sesame seeds.
- Divide the salad between 4 plates and top with the sesame halloumi.
