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5 from 1 vote

Halloumi and Tomato Salad

A fresh and tasty Mediterranean inspired salad with salty fried halloumi, juicy cherry tomatoes, creamy white beans and toasted pine nuts. Easy to make and full of flavour, this halloumi tomato salad is great for a light lunch or easy appetiser.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 400kcal
Author: Carrie Carvalho

Ingredients

  • 225 grams halloumi cheese sliced
  • 400 grams tin white beans drained and rinsed
  • 200 grams cherry tomatoes halved
  • 1 red romano pepper thinly sliced
  • 1 red onion thinly sliced
  • 2 cloves garlic finely chopped
  • 2 tbsp olive oil plus more to drizzle
  • 1 tbsp pine nuts
  • handful fresh parsley chopped
  • ½ tsp flaky sea salt

Instructions

  • Heat a pan over medium heat and add the pine nuts. Toast for 1-2 minutes until golden. Remove from the pan and set aside.
  • Heat 1 tablespoon oil in the warm pan before adding the sliced onion, pepper and tomatoes. Sprinkle over the salt and cook for about 5 minutes until the onion and pepper begin to soften and the tomatoes release their juices.
  • Stir in the garlic and white beans and cook for another 2-3 minutes until the garlic is fragrant. Stir in the beans and parsley then transfer to a serving bowl.
  • Wipe out the pan, warm the remaining tablespoon of oil and fry the halloumi slices until golden on each side.
  • Top the salad with the halloumi slices. Sprinkle over the pine nuts and drizzle with a little extra olive oil if desired. Serve immediately.

Nutrition

Calories: 400kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 979mg | Potassium: 687mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1177IU | Vitamin C: 52mg | Calcium: 653mg | Iron: 4mg