Fresh Haloumi Salad

Fresh Haloumi Salad

with Chimmichurri Dressing

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Fear not! This is not your average hump-day salad. We’ve dressed this veggie winner up with both haloumi and a Chimmichurri to really spice things up. Filled with herbs and green vegetables, it’s time to wind down, relax with a glass of red or white, and enjoy the balance of flavours in this fragrant, crisp and delicious fare.

Tags:HealthyLow CarbUnder 30 MinutesVeggie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch


½ bunch



brown onion

1 clove





long green chilli


Lebanese bread




1 block




green apple

½ bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

1 tbs

red wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2250 kJ
Fat32.5 g
of which saturates16.9 g
Carbohydrate32 g
of which sugars15.5 g
Protein25.7 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Food Processor
Grill Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, roughly chop the parsley and coriander, finely chop the brown onion, peel and crush the garlic, zest and juice the lime, deseed and finely chop the long green chilli, cut the zucchini into ribbons, cut the haloumi into 5 mm thick slices, thinly slice the apple and wash the mixed salad leaves.


In a blender or food processor combine the parsley, coriander, brown onion, garlic, lime zest, lime juice, long green chilli, olive oil and red wine vinegar. Blend until well combined. Season to taste with salt and pepper. If you don’t have a blender or food processor finely chop all of the ingredients and then mix them together.


Place the Lebanese bread in the oven and cook for 3-5 minutes or until crispy. Break into shards and set aside.


Meanwhile, heat a large chargrill pan over a medium-high heat. Lightly spray with olive oil and cook the zucchini for 2 minutes on each side or until chargrilled. Remove and set aside. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.


In a large bowl, combine the apple, mixed salad leaves, zucchini, and Lebanese bread shards. Gently fold through the haloumi slices.


Divide the salad between plates and drizzle with the chimmichurri dressing. Tip: If you have remaining chimmichurri dressing, you can keep it in a glass jar in the fridge for up to 2 days.