Go Back
+ servings
a plate filled with a salad made with zucchini and halloumi
Print

Halloumi Salad

My halloumi salad with chargrilled zucchini is a delectable meal in itself – a Greek-inspired vegetarian extravaganza that will not leave you hungry.
Course Salad
Cuisine Modern Greek
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 serves
Calories 325kcal
Author Peter G

Ingredients

For the salad:

  • 4 zucchini sliced lengthways
  • 200 grams halloumi cheese sliced into 8 long strips
  • 120 grams baby spinach leaves

For the mint oil:

  • 1 cup mint leaves
  • 1 teaspoon salt
  • ¼ cup olive oil

Instructions

  • Preheat your bbq grill to a medium-high setting. Toss the sliced zucchini in a few tbsp of olive oil and cook for 3-5 mins until done and then set aside in a bowl. (Make sure they are not too soft. Also, the cooking time will vary depending on their thickness).
  • Cook the halloumi for 2-3 mins each side. Slice and add to bowl with zucchini.
  • To make the mint oil, add the mint leaves and salt to the mortar and proceed to grind with the pestle until you have a paste. Add the oil and combine again.
  • Add the spinach leaves along with the zucchini and halloumi and toss through one or two tbsp of the mint oil.
  • Serve with toasted pita bread or tortillas.

Nutrition

Serving: 1serve | Calories: 325kcal | Carbohydrates: 9g | Protein: 15g | Fat: 27g | Saturated Fat: 11g