So picnic weather might be quite hard to imagine for those of us in Scotland right now, but the sunshine is never too far away. This salad is perfect as part of a picnic or served on the side at your next BBQ. I got the recipe from Waitrose Magazine originally but have adjusted it it a bit.
More with halloumi: Lentil, squash, halloumi and bacon salad | Sweetcorn & Halloumi fritters with avocado salsa and poached eggs | Mashed avocado with grilled halloumi & poached egg on toast
Watermelon, Tomato and Halloumi Salad
Serves 6 | Prep 20 mins | Cook 5 mins
Easy | Gluten-Free
- 15g basil, leaves only – 1/2 finely chopped and 1/2 sliced into ribbons;
- 3 tbsp extra virgin olive oil;
- 1 tbsp balsamic vinegar;
- 1 tbsp fresh lemon juice;
- 1/2 small watermelon, flesh cubed;
- 500g mixed cherry tomatoes, halved;
- 250g halloumi, cut into 1cm slices.
Make the dressing by combining the chopped basil leaves, olive oil, vinegar and lemon juice. Whisk together and set aside.
In a large bowl. combine the watermelon, cherry tomatoes and remaining basil. Add the dressing to the salad, and mix well. Transfer to a large serving platter or leave in the bowl – whatever you preference for serving the salad is!
Heat a griddle pan or a non-stick pan over high heat. Add the halloumi slices and cook for 1-2 minutes on each side until deep golden. Top the salad with the halloumi slices and serve.
Adapted from a Waitrose Magazine recipe, no longer available online.
I made this salad for a lovely light lunch when working from home one day. With little preparation required, it’s perfect for a simple meal when you don’t have much time to be preparing food. The combination of halloumi, bacon, squash, red onion and lentils is fantastic as it is, but elevated even further by adding dukkah pomegranate seeds. For a vegetarian option, you can just omit the bacon. As far as salads go, you really don’t have to do much convincing when you mention halloumi and/or bacon…
Lentil, squash and za’atar halloumi salad
Serves 2 | Prepare 5 minutes | Cook 30 minutes | Gluten-free , Vegetarian| Easy
- 250g frozen butternut squash, defrosted and cut into bite-sized chunks;
- 1 red onion, cut into wedges;
- 1 1/2 tbsp olive oil;
- 1 tbsp red wine vinegar;
- 250g pack ready-to-eat puy lentils;
- 2 handfuls spinach;
- 1/2 pomegranate seeds;
- 1 tsp cumin seeds;
- 125g halloumi cut in 6 slices;
- 4 slices smoked bacon (optional).
Preheat the oven to 220C/200C fan/gas mark 7. Toss the squash and onion in a large roasting tray with 1 tbsp olive oil, season. Roast for 25 minutes, tossing halfway through. Allow to cool for 5 minutes.
In a large bowl, whisk the remaining oil with the vinegar and season. Tip in the lentils, warm veg, spinach and most of the pomegranate. Mix gently.
Heat frying pan over a medium heat. Scatter the cumin and Za’atar over the halloumi and fry for 2 minutes on each side. If you are using bacon, you can fry it too at this point. Divide the salad between two plates, top with the halloumi and sprinkle with the remaining pomegranate.
Original recipe from myWaitrose magazine, issue April 2013, not available online.
Halloumi and avocado is one of my favourite breakfast combos (remember my ultimate halloumi, avocado & poached egg on toast?). This breakfast uses halloumi in a slightly different way – in a sweetcorn fritter, accompanied by a delicious avocado salsa and topped with a poached egg. What a great combo! As this recipe used less than a 1/2 of a halloumi pack, I grilled the rest of the halloumi and served it alongside the fritters, because… you can never have too much cheese, right? You can also serve with some grilled chorizo or bacon if you want a non- veggie option. It’s also great for a light lunch as well! I got the recipe from Sainsbury’s magazine from a few years back.
Sweetcorn & Halloumi fritters with avocado salsa and poached eggs
Serves 2 | Prep time 25 mins | Cooking time 10 mins | Vegetarian | Easy
For the salsa
- 1 avocado
- ½ lime, juiced
- 100g cherry tomatoes, quartered
- ½ red chilli, deseeded and finely chopped
- 2 spring onions, white part only, finely sliced
For the fritters
- 325g tin sweetcorn, drained
- 1 large egg, beaten
- 2 tbsp plain flour
- ½ tsp baking powder
- 3 spring onions, white part only, finely sliced
- 60g halloumi, cut into 1cm dice
- 2 tbsp chopped coriander
- 2 tbsp vegetable oil
You also need:
To make the salsa, halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.
For the fritters, put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil.
Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water (I usually poach them for 3 minutes in simmering water with a spoon of vinegar).
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top. You can serve this with extra grilled halloumi, chorizo, bacon or whatever else you fancy.
Original Recipe from Sainsbury’s Magazine, available here.
This is one of my favourite breakfasts to make at home. I first discovered the combination of smashed avocado and grilled halloumi in a cafe in London, which sadly I can’t remember the name of. Avocado on toast is my go to for breakfast so I like to occasionally make it a bit more special and play around with my toppings.
This is definitely a fantastic breakfast for the avocado lover. It’s filling, full of flavour, and also vegetarian and I do hope you will enjoy it. The ingredients below are for 3-4 servings but you can easily increase/decrease the amount to adjust it for the servings you need.
Mashed avocado with grilled halloumi & poached egg on toast
Serves 3-4 | Prep & Cook time 20 minutes | Easy | Vegetarian
- 3-4 large slices good quality granary bread;
- 2 ripe avocados;
- 1 tsp smoked paprika + extra to serve;
- 1/2 – 1 tsp cayenne pepper (add more to taste if you like it spicier);
- 250g block halloumi, sliced;
- 1 tbsp cider vinegar;
- 3 eggs;
- sriracha (to serve)
For the mashed avocado. Mash the flesh of the two avocados in a small bowl and add the smoked paprika and cayenne pepper to taste. Stir well and put aside while you cook the halloumi and the eggs.
For the halloumi. Heat the grill to high. Arrange the halloumi on a tray and grill until golden brown on all sides. Turn regularly. This should take about 10 minutes.
For the poached eggs. Bring a medium pan of water to the boil. When the water is boiling, add the vinegar. Stir the water and while you are stirring it break one egg inside. This should help it hold it’s shape. Cook for 3 minutes. Remove the egg and repeat with the other two eggs.
To serve. Toast the bread lightly while you are cooking the halloumi & eggs. Spread the toasts generously with avocado, top with one or two slices of halloumi, and finally carefully press a poached egg on top. Dust with a bit more smoked paprika and squeeze a bit of sriracha on top.