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 vacuum-packed 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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