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    Greek Halloumi Salad on Toasted Baguette

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    Greek Halloumi Salad on Toasted Baguette

    A lazy way to make a mayonnaise-style spread that has a sharp tang to it – and is healthier than the real thing – is to mix yogurt with olive oil. If you spread this on a toasted baguette and top it with a Greek salad made with squeaky slices of hot Halloumi, you'll have a very agreeable supper.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • ½ cucumber, in batons
    • 1 small preserved lemon, finely chopped
    • A handful flat-leaf parsley leaves
    • 1 tbsp chopped mint
    • 80g roasted red piquillo peppers, sliced
    • 250g halloumi, drained
    • 8 thick slices baguette
    • Garlic yogurt
    • 100ml Greek yogurt
    • 3 tbsp extra virgin olive oil
    • 3 tbsp extra virgin olive oil
    • 1 garlic clove, crushed
    • A squeeze lemon juice


    1. Preheat the grill. Place all the ingredients for the garlic yogurt in a bowl, season with salt and mix together. In a separate bowl, mix the cucumber with the preserved lemon, parsley, mint, peppers and half the oil. Cut the Halloumi into 8 slices and heat the remaining oil in a frying pan over a high heat.
    2. Cook the Halloumi slices for 2 minutes each side until dappled golden brown, then mix with the cucumber, lemon and peppers. Toast the baguette under the grill until golden. Spread with the garlic yogurt and top with the salad.

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