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Love halloumi cheese? Then you'll love this vegetarian salad recipe by HIF food blogger, Helen from Scrummy Lane. This dish combines crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with a minty lemony yoghurt. So easy to make, and, meat-eaters, you really won't miss the meat!
Ingredients
For the honey-balsamic dressing
For the minty yoghurt
2 tablespoons Greek yoghurt
2 tablespoons chopped mint
2 good squeezes fresh lemon juice
For the salad
about 3.5 ounces/100 grams fresh spinach, washed & chopped
1 ‘log’ of halloumi cheese, cut into 1-cm wide slices (8.8 ounces/250 grams)
4 to 5 sundried tomatoes
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, chopped
a few sprigs of fresh mint & a sprinkle of paprika, hot or regular
To serve (optional)
Instructions
First of all, make the honey-balsamic dressing by whisking together the three ingredients. Toss 3 or 4 tablespoons of it with the washed spinach in a bowl, then turn it out onto two plates.
Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
Heat up a large skillet/frying pan or griddle pan and dry fry the halloumi slices for a few minutes on each side or until nicely browned. Then arrange them in an overlapping line down the centre of your spinach.
Sprinkle the sundried tomatoes
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over the salad along with the mint sprigs. Quickly dot the salad with spoonfuls of the minty yoghurt and sprinkle with a couple of pinches of paprika.
Serve while the halloumi is still warm with a slice of lemon for squeezing over the cheese and some toasted pitta bread if you like. Then enjoy!
Notes
- Store any remaining dressing and yoghurt covered in the fridge to use over the following few days.