Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden grilled halloumi over leaves.
Equipment: Griddle pan
Measures and names
Ingredients
- 225 g halloumi, sliced
- 2 roasted red peppers (from a jar), sliced
- Salad leaves and rocket (arugula)
- 100 g cherry tomatoes
- 2 tbsp olive oil and lemon
- Handful of mint or basil
- Black pepper
Method
- Heat a griddle pan until very hot and cook the halloumi slices for 1–2 minutes each side, until golden with char lines.
- Toss the salad leaves, rocket, roasted peppers and tomatoes with the olive oil and lemon juice.
- Pile onto plates.
- Top with the warm halloumi straight from the pan — it firms up as it cools, so serve promptly.
- Scatter with mint or basil and season with black pepper only; halloumi is salty enough.
Swaps and tips
Halloumi is salty, so no extra salt is needed. Griddle it just before serving so it stays soft inside.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 13 g | 4 g | 42 g | 550 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
