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Greek Style Halloumi Salad

Prep Time: 15 min
Cook Time: 4-5 min
Serving Size: 3-4
  • Gluten Free 
  • Dairy Free Option 
A pregnancy friendly spin on a Greek Salad! Halloumi can be eaten during pregnancy when it is cooked and eaten while still hot. We recommend making your salad and then cooking the halloumi so you can serve and consume immediately whilst it’s still hot.  
INGREDIENTS
METHOD
TIPS & NOTES
  • Salad ingredients:
  • 100g green salad mix 
  • 1 red capsicum (diced) 
  • 2 Lebanese cucumbers (diced) 
  • 1 punnet cherry tomatoes (halved)
  • ¼ cup Kalamata olives (pitted & halved)  
  • ¼ red onion (thinly sliced) 
  • Extra virgin olive oil (EVOO) 
  • 180g halloumi (cut into 1cm slices)
  • For the dressing:
  • ¼ cup extra virgin olive oil (EVOO)
  • 3 tbsp lemon juice
  • Salt & pepper to taste
  • 1 tsp oregano
1.  Place all salad ingredients into a large salad bowl (except the halloumi) and toss to lightly combine. 
2.  Place all dressing ingredients into a small bowl and mix until well combined.
3.  Drizzle the dressing over the salad and toss to evenly coat. 
4.  Heat EVOO in a pan on medium heat and place the halloumi into the pan, cook for 1-2 minutes on each side until golden. 
5.  Divide the salad into 3-4 bowls and top each with a few slices of halloumi, serve immediately while halloumi is still hot. 
  • Dairy Free Option: Omit the halloumi

Greek Style Halloumi Salad

Prep Time: 15 mins
Cook Time: 4-5 mins
Serving Size: 3-4
  • Gluten Free 
  • Dairy Free Option
A pregnancy friendly spin on a Greek Salad! Halloumi can be eaten during pregnancy when it is cooked and eaten while still hot. We recommend making your salad and then cooking the halloumi so you can serve and consume immediately whilst it’s still hot.  
INGREDIENTS
METHOD
TIPS & NOTES
  • Salad ingredients:
  • 100g green salad mix 
  • 1 red capsicum (diced) 
  • 2 Lebanese cucumbers (diced) 
  • 1 punnet cherry tomatoes (halved)
  • ¼ cup Kalamata olives (pitted & halved) 
  • ¼ red onion (thinly sliced) 
  • Extra virgin olive oil (EVOO)
  • 180g halloumi (cut into 1cm slices)
  • For the dressing:
  • ¼ cup extra virgin olive oil (EVOO)
  • 3 tbsp lemon juice
  • Salt & pepper to taste
  • 1 tsp oregano
1.  Place all salad ingredients into a large salad bowl (except the halloumi) and toss to lightly combine. 
2.  Place all dressing ingredients into a small bowl and mix until well combined.
3.  Drizzle the dressing over the salad and toss to evenly coat. 
4.  Heat EVOO in a pan on medium heat and place the halloumi into the pan, cook for 1-2 minutes on each side until golden. 
5.  Divide the salad into 3-4 bowls and top each with a few slices of halloumi, serve immediately while halloumi is still hot. 
  • Dairy Free Option: Omit the halloumi
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