Halloumi with fresh green salad


15 minutes

Serves 4



1 block of Halloumi
1 tsp of Cornish Sea Salt Lemon Pepper seasoning
1 tbsp Olive oil
For the Chopped Green Salad
75g Green Olives, sliced
50g Raisins
35g Parsley, finely chopped
1 Fennel bulb, finely sliced
1/2 Celery, finely sliced
1/2 Cucumber, peeled and diced
2 tbsp Red Wine Vinegar
2 tsp Sugar
2 tbsp Olive oil
2 tbsp Capers



Combine all of the ingredients in a large bowl and stir well. Evenly coat your chopped vegetables, olives and raisins in the wet ingredients. If time allows, make your chopped green salad an hour or so before you want to serve it, so that it has time to develop flavours and the raisins soak up the dressing.

Slice your block of halloumi cheese into 1cm sections and cook in a hot frying pan with a drizzle of olive oil for 4-5 minutes. Add a generous seasoning of Lemon Pepper.

Serve warm with quinoa, tabbouleh or cous cous on the side.


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