Food & Drinks

Mediterranean halloumi salad

A quick 5-minute summer salad!

Serves: 4

Prep: 20 mins

Cook: 5 mins

This is the perfect vegetarian salad to bring to your next BBQ that everyone can enjoy.

Perfect for a quick lunch on a summer day with little cooking!


  • 400g can butter beans, rinsed, drained

  • 100g green beans, blanched, halved

  • 100g baby rocket leaves

  • 1 cup basil leaves

  • 2 roma tomatoes, sliced

  • 2 oranges, segmented, reserve juice

  • 1 red onion, sliced

  • ½ cup pitted kalamata olives

  • ¼ cup olive oil

  • 1 tbsp white-wine vinegar

  • 180g halloumi, sliced

  • 1 tbsp chopped parsley

  • ½ lemon, juice

How to make the Mediterranean haloumi salad

  1. In a large bowl, combine all beans, rocket, basil, tomatoes, orange, onion and olives.

  2. In a small jug, whisk 2 tbsp oil, vinegar and 2 tbsp reserved orange juice together.

  3. In a non-stick frying pan, heat remaining oil on medium. Cook halloumi 1 min each side until golden. Season and sprinkle with parsley while still in pan. Pour lemon juice over top and remove from heat.

  4. Drizzle dressing over salad and serve topped with halloumi.

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