Minty Halloumi and Sundried Tomato Salad


This delicious gluten free, vegetarian salad consists of crispy halloumi on a bed of honey balsamic spinach, scattered with tart sundried tomatoes and dressed with minty lemon yoghurt. So easy to make and meat-eaters - you really won't miss the meat!


   For the honey-balsamic dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/3 cup/80ml olive oil
   For the minty yoghurt
  • 2 tablespoons Greek yoghurt (regular or light variety, the choice is yours)
  • 2 tablespoons chopped mint
  • 2 good squeezes fresh lemon juice
   For the salad
  • About 3.5 ounces/100 grams fresh spinach, washed & chopped
  • 1 packet of halloumi cheese, cut into 1-cm wide slices
    (Lemnos produce a salt-reduced variety if you'd like a healthier version)
  • 4 to 5 sundried tomatoes, chopped
  • a few sprigs of fresh mint & a sprinkle of paprika, hot or regular
   To serve (optional)
  • a slice of lemon & toasted pitta bread


  1. First of all, make the honey-balsamic dressing by whisking together the three ingredients.
  2. Toss 3 or 4 tablespoons of it with the washed spinach in a bowl, then turn it out onto two plates.
  3. Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
  4. Heat up a large skillet/frying pan or griddle pan and dry fry the halloumi slices for a few minutes on each side or until nicely browned. Then arrange them in an overlapping line down the centre of your spinach.
  5. Sprinkle the sundried tomatoes over the salad along with the mint sprigs.
  6. Quickly dot the salad with spoonfuls of the minty yoghurt and sprinkle with a couple of pinches of paprika.
  7. Serve while the halloumi is still warm with a slice of lemon for squeezing over the cheese and some toasted pitta bread if you like.
Category: Recipes

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