Grilled halloumi, spinach & toasted seed salad - Cheeses Online
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Grilled halloumi, spinach & toasted seed salad

Date: 06/06/2013 Category:

Serves 2


  • 1 handful sunflower or pumpkin seeds
  • 2 carrots, peeled
  • 1 bulb fennel, trimmed and halved
  • 2 large handfuls baby spinach leaves, washed and spun dry
  • 100 g fresh peas, podded
  • 250 g halloumi cheese, cut into 1cm slices
  • 1 lemon
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper


    Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don’t burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.

    Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.

    To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.

    Tip: If you can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.