Grilled halloumi salad

This easy to make halloumi salad is the perfect accompaniment to a BBQ platter - but it's good enough to serve on its own!

grilled halloumi salad

A grilled halloumi salad is the perfect accompaniment to sultry late summer evenings. Wow your guests with the colours and flavours – and all you need to cook are the croutons!

Recipe courtesy of



For the salad

  • sourdough bread 75g
  • Olive oil 3 tbsp
  • vegetarian hard cheese 1 tbsp, finely grated
  • Halloumi 250g, thickly slices
  • Watercress, spinach and rocket salad 80g bag
  • sugar snap peas 100g, halved lengthways

For the dressing

  • Olive oil 3 tbsp
  • sundried tomatoes 40g, drained and chopped
  • Lemon juice 1 tbsp
  • half a red chilli deseeded and finely chopped
  • Cherry tomatoes 200g, halved
  • Fresh basil one handful, finely chopped


  • Step 1

    Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Roughly tear the sourdough bread into bite-sized pieces and spread out on a large baking tray. Drizzle with 2 tbsp olive oil and sprinkle over the grated vegetarian hard cheese. Toss together until evenly coated, then bake for 7-8 minutes or until crisp and golden.

  • Step 2

    Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 minute, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 minutes, then remove from the heat and stir through the basil.

  • Step 3

    Heat a large griddle pan over a high heat. Drizzle the halloumi slices with the remaining 1 tbsp oil and add to the pan in a single layer. Cook for 2 minutes on each side or until golden and charred.

  • Step 4

    Toss together the watercress salad, sugar snap peas and avocado in a large serving dish. Top with the sourdough croutons and halloumi. Pour over the warm tomato and chilli dressing to serve.