Halloumi salad with blackberry dressing
Waitrose and Partners

Halloumi salad with blackberry dressing

Golden, salty halloumi works beautifully with sweet blackberries and nutty spelt in this easy vegetarian salad

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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  • 150g quick-cook spelt
  • 150g blackberries
  • 1 echalion shallot, finely sliced into rings
  • tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 160g beetroot salad
  • 1 fennel bulb, fronds trimmed and tough outer leaves removed
  • 25g mint, leaves shredded
  • 25g flat leaf parsley, roughly chopped
  • 250g halloumi, cut into half slices
  • 2 tbsp olive oil


  1. Cook the spelt according to pack instructions, then drain and spread out over a plate to cool and dry out a little. Meanwhile, make the dressing by roughly crushing the blackberries in a mixing bowl with the back of a fork. Add the shallot, vinegar, and maple syrup; set aside.

  2. Arrange the salad leaves on a large platter or individual plates. Halve the fennel bulb and cut out the core, then thinly slice and toss in a bowl along with the spelt, herbs and fennel fronds. Heat a large frying or griddle pan over a medium-high heat. Dry-fry the halloumi slices for 1-2 minutes on each side until nicely golden.

  3. Arrange the cooked halloumi on top of the salad then add the fennel and spelt mixture. Stir the oil into the dressing and spoon over the top. Serve immediately.


Typical values per serving when made using specific products in recipe


1,854kJ/ 444kcals



Saturated Fat












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4 out of 5 stars1 rating