Minty Halloumi and Sundried Tomato Salad with Honey Balsamic Spinach


Helen Schofield

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!


For the honey-balsamic dressing

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ⅓ cup/80ml olive oil

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, chopped
  • a few sprigs of fresh mint & a sprinkle of paprika, hot or regular

To serve (optional)

  • a slice of lemon & toasted pitta bread


  1. 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.
  2. Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
  3. 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.
  4. Sprinkle the sundried tomatoes 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.
  5. 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!


  • Store any remaining dressing and yoghurt covered in the fridge to use over the following few days.



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