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Fried Haloumi Salad


This recipe showcases Smoked Spanish Paprika


1 small red onion, very finely sliced
150g cucumber, cut into chunks
200g cherry tomatoes, halved
50g kalamata or other black olives, stoned
1 big handful mint leaves, roughly shredded
1 big handful flat-leaf parsley leaves
50g plain flour
½ tsp. smoked paprika
250g haloumi cheese, cut into 8 slices
2 tbsp. rapeseed or olive oil
Sea salt and freshly ground black pepper
For the dressing
1 tsp. clear honey
Juice of half a lemon
1 small garlic clove, crushed
1 pinch dried chilli flakes
1 pinch sea salt
3 tbsp. rapeseed or olive oil


First, make the dressing. Stir together the honey, lemon juice, garlic, chilli flakes and salt until well combined, then whisk in the oil. In a large bowl, toss together the onion, cucumber, tomatoes, olives, mint and parsley.

In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the haloumi slices slightly with water, then press into the seasoned flour and shake off any excess. Heat the oil in a large frying pan and fry the haloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between four plates, put two pieces of hot haloumi on each one and serve immediately.

Source: Hugh Fearnly-Whittingstall - River Cottage

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