Halloumi is a firm, salty cheese that develops a golden crust in a hot frying pan without melting. For a fresh, simple lunch, try Delia Smith Halloumi Salad Recipe with crisp salad leaves and a sharp lime and caper dressing.
Ingredients
This recipe serves 4 people as a starter or 2 people as a main meal.
For the Halloumi:
250g halloumi cheese
2 tablespoons plain flour
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
For the Salad:
100g mixed salad leaves
150g cherry tomatoes, halved
½ cucumber, thinly sliced
½ small red onion, thinly sliced
A handful of fresh coriander leaves
For the Lime and Caper Dressing:
1 lime, zest and juice
1 tablespoon white wine vinegar
1½ tablespoons capers, drained
1 garlic clove, crushed
1½ teaspoons wholegrain mustard
2 tablespoons extra virgin olive oil
1½ tablespoons fresh coriander, chopped
Freshly ground black pepper
Preparation Time: 15 minutes Cooking Time: 5 minutes Total Time: 20 minutes
How to Make Delia Smith Halloumi Salad
Step 1
Wash the salad leaves in cold water and dry them thoroughly. Slice the cucumber, halve the cherry tomatoes, and cut the red onion into thin pieces. Place everything in a large bowl and mix gently.
Next, prepare the lime and caper dressing. Put the lime zest, lime juice, white wine vinegar, capers, crushed garlic, and wholegrain mustard into a small bowl. Whisk everything together, then slowly add the extra virgin olive oil.
Stir in the chopped coriander and season with black pepper. Taste the dressing before adding any salt because both halloumi and capers are naturally salty.
The dressing should have a fresh, slightly sour taste with a little sharpness from the mustard. If the lime tastes particularly strong, add another small drizzle of olive oil.
Leave the dressing aside while preparing the cheese. I prefer making it first because halloumi is much nicer when served immediately after frying.
Step 2
Remove the halloumi from its packaging and pat it dry using kitchen paper. Cut the cheese into slices approximately 1cm thick. You should get around eight slices from a standard 250g block.
Spread the plain flour onto a plate and mix in the black pepper. Coat each halloumi slice lightly with the seasoned flour, shaking off the excess.
Heat two tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the halloumi slices, leaving a little space between them.
Fry for approximately 1–2 minutes on each side until the cheese develops a golden-brown surface. Turn the slices carefully with a spatula to prevent the coating from breaking.
Avoid cooking the halloumi for too long. The cheese should be golden on the outside while remaining soft and slightly springy in the centre.
Remove the slices from the pan once both sides are nicely browned.
Step 3
Arrange the prepared salad leaves, cucumber, tomatoes, and red onion on a large serving platter or divide them between individual plates.
Drizzle a little lime and caper dressing over the vegetables, then place the warm halloumi slices on top.
Spoon the remaining dressing over the cheese, making sure some of the capers and coriander reach each serving.
Finish with fresh coriander leaves and a little black pepper.
Serve immediately while the halloumi is still warm. The contrast between the hot cheese, cold vegetables, and sharp dressing is what I enjoy most about this salad.
What to Serve With Delia Smith Halloumi Salad
Halloumi salad can be served as a starter, light lunch, or part of a larger meal. Its salty flavour pairs particularly well with bread, grains, and roasted vegetables.
Warm Pitta Bread: Lightly toasted pitta bread is one of my favourite accompaniments. It absorbs the lime dressing and makes the salad more filling without adding strong flavours.
Grilled Vegetables: Roasted peppers, courgettes, and aubergines taste excellent alongside halloumi. Their natural sweetness balances the salty cheese.
Couscous: A small serving of couscous with parsley, lemon juice, and olive oil turns the salad into a substantial lunch.
Grilled Chicken: Simply seasoned grilled chicken provides additional protein and goes nicely with the lime dressing.
Crusty Bread: Fresh bread with a crisp crust is another good option, especially when serving the salad as a light evening meal.
If you are preparing Delia Smith Halloumi Salad Recipe for lunch, I would choose warm pitta bread and keep the rest of the meal simple. The halloumi and dressing already provide plenty of flavour.
Delia Smith Halloumi Salad Nutrition Information
The following nutritional values are approximate and calculated for one of four servings, including the dressing.
Nutrient | Amount Per Serving |
|---|---|
Calories | 360 kcal |
Protein | 14g |
Carbohydrates | 11g |
Total Fat | 30g |
Saturated Fat | 11g |
Fibre | 2g |
Sugar | 4g |
Halloumi provides protein and calcium, although it also contains a relatively high amount of salt and saturated fat. The vegetables add fibre and vitamins, while olive oil contributes unsaturated fats.
Actual nutritional values depend on the brand of halloumi, the amount of oil used during frying, and the size of each serving.
FAQs
Can I make halloumi salad ahead of time?
Yes, but prepare the ingredients separately. Wash and cut the vegetables, make the dressing, and refrigerate them in separate containers. Fry the halloumi just before serving so it stays warm and soft.
Why is my halloumi rubbery?
Halloumi naturally has a chewy texture, but it becomes firmer as it cools. Overcooking can also make it tougher. Fry each side briefly until golden and serve the cheese straight away.
Can I grill halloumi instead of frying it?
Yes. Place the slices directly onto a hot grill pan and cook for approximately 2 minutes on each side. Skip the flour coating if grilling, as the cheese will brown nicely without it.
What can I use instead of coriander?
Fresh flat-leaf parsley is a good alternative. Mint also tastes excellent with halloumi, particularly alongside lime and cucumber.
Is halloumi salad vegetarian?
Halloumi salad can be vegetarian, but check the cheese packaging. Some halloumi contains animal rennet, while other varieties use vegetarian-friendly rennet.
How long does leftover halloumi salad last?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible. The salad leaves may soften during storage, and the halloumi will become firmer. Reheat the cheese briefly in a frying pan before serving it with the cold vegetables.