Halloumi is a fantastic salad ingredient, especially when it’s crispy – it acts like a crouton, particularly when paired with ...

So why not combine these two concepts? Here, I went for a chopped-salad-style dish, with halloumi as the star. Be careful when cooking it: halloumi is naturally “squeaky,” but if overcooked ...

Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch. Each serving provides ...

You can make this salad more substantial by adding grilled halloumi, some crumbled feta ... the couscous with cooked rice, quinoa or buckwheat.

I’m a big admirer of the Mediterranean tradition of using herbs as a main ingredient, writes Hugh Fearnley Whittingstall in River Cottage Every Day (Ten Speed Press). The idea speaks to a core ...

7. Then, remove the halloumi from the marinade and bake on a lined baking sheet for 25 minutes. Then, sort the salad 8. While the halloumi is baking, make the salad. 9. Peel the red onions and ...

Scatter the chickpeas over the bowls of salad with the halloumi on top, drizzle over half of the chutney and top with the remaining nuts. Prepare the salad and arrange in two bowls. Heat up a ...

Gently toss everything together. To serve, add half of the salad on to a large, round flat plate, then add half of the cooked halloumi slices and dollop over half of the herb yoghurt. Continue ...

A char-grilled vegetable salad is a wonderful summery addition ... in the day to allow the flavours to infuse. And then cook the halloumi just before serving. Alongside this, I like to also ...

Cook the Halloumi until golden on each side – 30 ... Meanwhile, drizzle the onion and pumpkin seed dressing over the salad, then sprinkle with pumpkin seeds and the remainder of the mint and ...