Haloumi SaladWritten by Gitam Garden

A light and crispy salad for a spring lunch date.

Preparation time:  15 minutes

Serves: 4-6

Ingredients Method
Juice of 1 lime

1/3 tablespoon wholegrain mustard

1 tablespoon honey

1 tablespoon olive oil

1/2  teaspoon salt

1 red skinned eating apple

1 small ripe pear

1 small carrot

300gm pecan nuts

1 cup baby spinach leaves

1 cup watercress

250gm haloumi cheese


  • Whisk together lime juice, mustard, honey, oil and salt to make the dressing
  • Core and finely slice the apple and pear and toss in the dressing in a large salad bowl
  • Slice the carrot into matchsticks
  • Roughly chop the pecans
  • Cut the haloumi into slices about 0.5cm thick
  • Warm a large heavy based frying pan and fry the haloumi 2-3 minutes on each side until the cheese is golden brown and beginning to crisp
  • Add the carrot and pecans, spinach and watercress to the salad bowl and toss all together
  • Top with the hot haloumi slices and serve

For a dairy free version, slice marinated tofu, fry the slices in a little oil until golden, and serve on top of the salad