Haloumi Salad

This recipe is vegetarian and gluten-free.

Prep Time
15 minutes
Cook Time
5 minutes
Serves 1
Haloumi Salad


Step 1. Gently toss together the salad mix, beetroot, lemon, spring onion, herbs and dressing and transfer to a serving plate.

Step 2. Lightly spray haloumi with olive oil and cook in a non-stick chargrill pan (or frypan) over moderate heat for 1- 2 minutes on each side or until golden. Place on top of salad leaves, sprinkle with pine nuts and serve with a squeeze of lemon juice.


  • 1 Cup (25g) Baby Rocket and Baby Spinach Mix
  • 2 Small Beetroot (110g), cut into wedges
  • ½ Small Lemon, rind and pith removed, chopped (20g)
  • 1 Spring Onion (10g), finely sliced
  • 1½ Tablespoons (6g) Herb Leaves e.g. basil, mint, and/or parsley
  • 3 Teaspoons Reduced Fat French Dressing
  • Olive Oil Spray
  • 3-4 x ½cm Thick Slices (80g) Haloumi Cheese
  • 1 Tablespoon (10g) Toasted Pine Nuts
  • Lemon, for serving

Per serve:

Energy: 1710kj (410kcal)

Protein: 20.6g

Fat: 28.3g

Carbohydrates: 13.3g

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