Delia Smith Halloumi Salad Recipe

This warm halloumi salad is a simple, dinner-worthy salad with golden, salty halloumi, juicy roasted tomatoes, and crisp cucumber, all pulled together with a bright lemony dressing. You get that lovely contrast of textures: warm and chewy cheese, soft roasted veg, and fresh crunchy greens. It’s an easy recipe with no tricky techniques, just a few smart steps so everything lands on the table at its best. Total time is about 30 minutes, including roasting.

Ingredients

For the roasted vegetables

• 250g cherry tomatoes
• 1 red pepper, deseeded and sliced
• 1 tbsp olive oil
• Pinch of fine salt and black pepper

For the salad

• 80g rocket (arugula) or mixed salad leaves
• 1/2 cucumber, diced
• 1/2 small red onion, thinly sliced
• 80g Kalamata olives, pitted
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley

For the halloumi

• 225g halloumi, cut into 8 to 10 slices
• 1 tsp olive oil (for the pan)

For the dressing

• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 small garlic clove, finely grated
• 1 tsp honey (optional, rounds out the acidity)
• Black pepper, to taste

How to Make This Halloumi Salad

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the vegetables roast evenly and lightly blister rather than steam.
• Roast the vegetables (baking step): Tip the cherry tomatoes and sliced red pepper onto a baking tray. Drizzle with 1 tbsp olive oil, season lightly, and roast for 12 to 15 minutes until softened with a few dark edges.
• Mix the dressing: In a small bowl (or jar), whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, and honey (if using). Taste and adjust with black pepper. Go easy on salt because the halloumi brings plenty.
• Prep the salad base: In a large serving bowl, combine the rocket, cucumber, red onion, olives, mint, and parsley. This is your fresh, crunchy layer.
• Cook the halloumi: Pat the halloumi slices dry with kitchen paper. Heat a non-stick frying pan over medium-high heat with 1 tsp olive oil, then fry the halloumi for 1 to 2 minutes per side until deeply golden.
• Cool briefly (cooling step): Transfer the halloumi to a plate and let it sit for 2 minutes. Give the roasted veg 2 to 3 minutes as well, just so it doesn’t wilt the leaves too quickly.
• Assemble the salad: Add the roasted tomatoes and peppers to the salad bowl. Toss gently with about half the dressing, then arrange the warm halloumi on top.
• Finish and serve: Drizzle over the remaining dressing to taste and serve straight away while the halloumi is warm and crisp-edged.

Tips

How do I stop halloumi from sticking to the pan?

Use a good non-stick pan, heat it properly before the cheese goes in, and pat the slices dry. A small slick of oil is enough. If you try to flip too early, it will cling, so give it a full minute before you check the underside.

How do I keep the salad from going soggy?

Dress the leaves lightly at first, then add more dressing at the end. Also, let the roasted veg cool for a couple of minutes so it’s warm, not piping hot.

Can I bake the halloumi instead of frying it?

Yes. Lay the slices on a lined tray, brush lightly with oil, and bake at 200°C (180°C fan) for 8 to 10 minutes, turning once. You will get a slightly drier finish than pan-frying, but it’s hands-off and still tasty.

What if my dressing tastes too sharp?

Add a little more olive oil or a small squeeze of honey, then taste again. Acid levels vary a lot between lemons and vinegars, so it’s worth adjusting at the end.

Serving Suggestions

• Warm pitta, flatbread, or crusty bread to scoop up the dressing
• A small bowl of couscous or quinoa alongside to make it more filling
• A simple lentil soup for a cosy lunch pairing
• Extra lemon wedges and a grind of black pepper at the table

Storage

Room temperature

This salad is best eaten straight away. If it’s sitting out for a meal, keep it to under 2 hours, especially because of the cooked cheese.

Refrigerator

Store leftovers in an airtight container for up to 2 days. The leaves will soften, but it’s still good. For the best texture, keep the dressing separate and reheat halloumi briefly in a dry non-stick pan to crisp the edges again.

Freezing

I don’t recommend freezing the assembled salad. You can freeze halloumi (wrapped well) for up to 2 months, but it becomes a little more crumbly once thawed. If you plan ahead, freeze the halloumi only, then thaw overnight in the fridge and cook as usual.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 19g
• Fat: 31g
• Saturated fat: 14g
• Sodium: 1050mg

Disclaimer: Nutrition values are estimates and will vary depending on brands, ingredient swaps, and portion size.

FAQs