Tuesday, 28 August 2012

Haloumi Salad

I've been a little obsessed lately. Yeah, I know, hard to believe isn't it? I've been obsessed with Petal Pink lip gloss, fennel tea, vegetable seedlings, Whoopie Pie trays, Downton Abbey, Spring flowers, French Champagne and Haloumi Salad.

Haloumi Salad
from Delicious
Serves 4

1/2 continental cucumber, peeled
Juice of 1/2 grapefruit
1 teaspoon Dijon mustard
1 teaspoon honey
80ml extra virgin olive oil, plus 2 teaspoons extra
240g haloumi, cut into 1cm-thick slices
300g seedless watermelon, cut into thin wedges
A bunch of sweet red grapes, some left whole, some cut in half
2 cups rocket
Edible flowers

Use a vegetable peeler to cut the cucumber into long ribbons, discarding the seeds. Set aside.

Combine the grapefruit juice, mustard and honey in a bowl. Slowly whisk in the oil until combined. Season and set aside.

Heat extra 2 teaspoons oil in a non-stick pan over medium heat. Cook haloumi for 40 seconds each side until golden.

Arrange fruit, rocket and haloumi on a platter. Drizzle with dressing, garnish with flowers and serve.


  1. I have never tasted haloumi but your recipe looked so incredible that I might reconsider this. Healthy and nice looking, I love that!

  2. Haloumi is a Cypriot cheese, best eaten hot. It has a mild, salty flavour and a soft, chewy texture. You can also use feta if you prefer.