zoom Autumn halloumi salad

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    Autumn halloumi salad

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    Autumn halloumi salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    8 portabella mushrooms, cut into wedges
    2 tbsp olive oil
    ½ tsp coriander seeds, crushed
    250g cherry tomatoes
    1 red chilli, deseeded and sliced
    1 garlic clove, crushed
    200g curly kale
    200g Cypressa halloumi lite, sliced
    ½ lemon, juice


    1. Preheat the grill to high. Toss the mushrooms with 1 tbsp olive oil and the coriander seeds. Grill for 2-3 minutes, then add the tomatoes and grill for 3 minutes until the skins have just burst.

    2. Mix the chilli with the remaining oil. Over a high heat, fry half the chilli oil with the garlic for 1 minute. Add the kale and fry for 2 minutes more. Lower the heat, cover and cook for 10 minutes, stirring occasionally, until tender.

    3. Grill the halloumi for 1-2 minutes on each side. Toss the vegetables with the lemon juice; season and serve with the cheese and a drizzle of the remaining chilli oil.

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