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10 Min Warm Halloumi Salad

10 Min Warm Halloumi Salad

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

157 kcal

Protein

:

0.9g protein

Total

:

10 minutes

Difficulty

:

Medium

Allergens:

Sulphites
Nuts
Peanut
May contain traces of allergens
Sesame
Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

200 grams

Cherry Plum Tomatoes

250 grams

Halloumi

15 grams

Honey

40 grams

Wild Rocket

25 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1 bunch(es)

Mint

1 pouch(es)

Brown Rice & Quinoa

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information

Energy (kJ)656 kJ

Energy (kcal)157 kcal

Fat8.2 g

of which saturates1.2 g

Carbohydrate7 g

of which sugars6.1 g

Dietary Fibre0.6 g

Protein0.9 g

Potassium65.2 mg

Calcium43.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Slice the halloumi into about 1cm thick slices.

Halve the cherry tomatoes and pop them in a large salad bowl.

Pick the mint leaves from the stalks (discard the stalks). Roughly chop the leaves.

Add half the chopped mint to the bowl with the tomatoes.

2

Heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the halloumi and fry until golden on both sides, turning occasionally, 4-5 mins.

3

Meanwhile, in a small bowl stir together the red wine vinegar, honey and olive oil (see ingredients for amount).

Season with a pinch of salt and pepper.

4

Cook the brown rice and quinoa according to pack instructions.

5

Add the brown rice and quinoa, the rocket and half the walnuts to the bowl with the tomatoes and toss together.

Drizzle over half the dressing and toss together.

Season to taste with salt and pepper if needed.

6

Serve the warm salad in bowls topped with the fried halloumi and a scattering of the remaining walnuts and mint.

Finish with a drizzle of the remaining dressing.

Enjoy!

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