Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Warm griddled halloumi over leaves.
Equipment: Griddle pan; saucepan
Measures and names
Ingredients
- 1 x 225g block halloumi, sliced
- 4 eggs, soft-boiled and halved
- Salad leaves, cucumber and cherry tomatoes
- ½ avocado, sliced
- 3 tbsp olive oil and lemon (dressing)
- Handful of mint
- Black pepper
Method
- Soft-boil the eggs for 6–7 minutes, then cool in cold water, peel and halve.
- Griddle the halloumi slices for 1–2 minutes each side, until golden with char lines.
- Whisk the olive oil and lemon juice and toss with the leaves, cucumber and tomatoes.
- Pile onto plates and top with the warm halloumi, halved eggs and sliced avocado.
- Scatter with mint and season with black pepper — halloumi brings the salt.
Swaps and tips
A protein-packed salad that works hot or cold. Add a few olives for extra savour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 5 g | 3 g | 67 g | 778 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
