Haloumi Salads : A couple of options

Before you think that my teenager actually eats salads, I must own up: I make salads because I know my son will eat possibly one ingredient in the bowl and I hope one day he might venture out and actually eat the green and red things on the plate as well.

I do know that in a push, when there is nothing else to eat, KJ will eat salad greens, but they are definitely not his first preference.

He does like haloumi so here are a couple of his liked haloumi recipes:


Pan Fried Haloumi with Lemon, Garlic and Thyme


2 x 180 g pkts haloumi, drained

1 tablespoon olive oil

Zest from 1 lemon (use a vegetable peeler)

2 garlic cloves, sliced

6 sprigs fresh thyme

1 tablespoon lemon juice

Serve with lemon wedges and rustic gluten free bread


Cut haloumi into 12 rectangular pieces.

Heat the oil in a non-stick frying pan over medium-high heat.  Cook the lemon zest, garlic and thyme stirring for 2 minutes to develop the flavours.

Add the haloumi to the pan and cook for 2 minutes each side or until golden.

Drizzle with lemon juice and transfer to a large serving plate.

Season with pepper and serve immediately with sliced bread and lemon wedges.


Haloumi and Pomegranate Salad


Cos lettuce

Mini cucumbers

Pomegranate seeds

Haloumi cheese  (pan fry sliced haloumi)

Dressing: 2 tabs honey, 2 tabs lemon, 2 tabs olive oil,  1 tabs oregano leaves chopped, sea salt flakes and pepper. Whisk in bowl and drizzle over salad.

Heirloom Tomato and Haloumi Salad


140 ml olive oil

1 garlic clove, crushed

2 tablespoons shiraz vinegar or red wine vinegar

50 g unsalted butter, 2 garlic cloves, crushed and 4 sliced and cubed gluten free multigrain bread (to make croutons or use Glutino Bagel Chips)

250 g haloumi, sliced, pan fried

500 g mixed heirloom tomatoes sliced (or use a colourful variety of tomatoes)

1 cup rocket, baby spinach and basil leaves


Whisk 1/3 cup oil, garlic and vinegar together in a bowl, season and set aside.

To make croutons, heat 2 tabs oil and butter in a frypan over medium heat.  Cooked bread for 4 minutes until crips.  Add garlic and remaining 1 tabs oil and cook for 1 – 2 minutes.  Drain on paper towel.  Cool.

In a serving bowl or platter, combine croutons, dressing and remaining ingredients.

(Delicious Dec 14/Jan 15)